8 Servings 20 min Cook
3 Tbsp chopped Chives
4 Large Egg
2 Cup Parsley
3 Medium Tomatoes
1/2 Cup Light Mayonnaise
16 Oz Bacon
12 Slice Whole-Wheat Bread
Boil eggs: Place the eggs in a saucepan.
Cover the eggs with lukewarm water.
Add a pinch of salt.
Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil).
Remove from heat cover with a tight lid.
Allow the eggs to stand for 11 minutes.
Drain the eggs a couple times under very cold water.
Cover the eggs with cold water then add in some ice.
Allow the eggs to sit in ice water for about 3 minutes.
Drain and peel.
Cook bacon and cut strips in half.
Thinly slice hard-boiled eggs and season to taste with salt.
Stir together mayonnaise, chives, and a pinch each of salt and pepper.
Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs.
Spread both sides of 4 more slices of toast with mayonnaise and place on top.
Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise).
Secure sandwiches with picks and cut as desired.