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Place the eggs into a pot and cover with cool water to this add the winger
and place on a burner on high heat. Bring the water to a gentle boil lower
heat and cook for 18 minutes. Remove from the heat and drain hot water and
add cold water and let stand for ½ hour.
When eggs are cool gentle crack on one side and peal and rinse the eggs to
remove any remaining shell. Pat dry on a paper tool to remove excess water.
Cut the bacon strips into ¼ inch pieces and place into a frying pan
and cook till done over medium heat. Bacon should remain chewy not crunchy.
When cooked place in a bowl lined with a folded paper towel to remove excess
grease.
In a large glass mixing bowl place the eggs in it and mash up with a potato
masher with square holes in it. Eggs should remain partially chunky but be
consistent in size yoke should be total mashed.
To this add the granulated garlic, white pepper, salt, dry mustard and with
a fork mix thoroughly to blend the ingredients completely.
Take the celery and with a knife cut it into ⅛ inch strips lengthwise.
Bunch the strips together and cut into ⅛ long pieces basically making
little squares. Add to the bowl and blend in well with egg mixture.
Add the bacon pieces and mayonnaise to the egg mixture and blend well, the
mayonnaise amount can be lessened or increased to personal preference as to
the consistence you like.
Take and spread a generous portion of the mixture onto one of the pieces of
bread and spread evenly. Top with one of the pieces of American cheese and
top off with the second piece of bread and serve.
Serves 4 people
Serve with bread and butter pickles, Also goes well with kettle cooked potato
chips. For a salad a cucumber salad goes nicely as it is lite and refreshing.
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