Egg Salad Club Sandwiches (Or Shrimp Salad Club)

Adapted from Southern Living. To make a checkerboard effect, use both white and wheat breads.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• 2⁄3 cup mayonnaise, divided
• 4  large  hard-cooked eggs, chopped
• 1  celery rib, diced (can sub 1/8 teaspoon celery seed)
• 4  bacon, slices cooked and crumbled
• 1⁄4 cup  fresh green onion, sliced thin
• 1  tablespoon sweet onion, minced
• 1⁄4 teaspoon seasoning salt
• 1⁄2 teaspoon fresh ground pepper
• 12  slices  sandwich bread, lightly toasted (white or wheat thin-type preferred)
• 1  cup  firmly packed fresh spinach or 1  cup lettuce

Directions

1. Stir together 1/3 cup mayonnaise and next 7 ingredients.
2. Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach or lettuce and 4 bread slices.
3. Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters.
4. Alternative Shrimp Salad:
5. Shrimp-Egg Salad Club: Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.