Open-Face Egg Salad Sandwiches

 


Ingredients

Bread

  • 1
    cup Original Bisquick™ mix
  • 1/2
    cup milk
  • 1
    egg, slightly beaten
  • 1
    tablespoon ground mustard
  • 1/2
    teaspoon celery seed

Egg Salad

  • 8
    hard-cooked eggs, peeled, chopped
  • 1/4
    cup mayonnaise
  • 2
    tablespoons finely chopped onion
  • 2
    tablespoons finely chopped celery
  • 2
    tablespoons finely chopped red bell pepper
  • 1/2
    teaspoon salt
  • 1/2
    teaspoon pepper
  • 1
    cup shredded lettuce

  • Steps

1 Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In large bowl, stir all bread ingredients. Spread in pan. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean (top will not brown). Cool.

    2 Meanwhile, in medium bowl, stir all egg salad ingredients except lettuce.

    3 Cut bread into 4 squares; top each with 1/2 cup egg salad and 1/4 cup lettuce. Season with additional salt and pepper, if desired.

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