Bacon and Egg Salad Open-Face Sandwiches
- 1/3 cup mayonnaise
- 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
- 5 hard-boiled eggs, finely chopped
- 2 tablespoons real bacon bits
- 2 tablespoons finely chopped green onion
- 1/8 teaspoon freshly ground pepper
- 4 slices crusty sourdough bread, toasted
- 6 asparagus spears, blanched and cut in half lengthwise
Combine mayonnaise and TABASCO® Green Sauce in medium bowl. Add egg, bacon bits, green onion and pepper; stir to coat well. Chill until ready to serve.
To serve, spread bread slices with egg salad and garnish with asparagus spears, using three halves for each sandwich.