12 bacon slices
8 large hard-boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
Salt and pepper
12 slices white sandwich bread, toasted if desired
6 lettuce leaves
Sauté bacon in heavy, large skillet over medium heat until brown and crisp. Transfer the bacon to a plate covered with a paper towel and let drain thoroughly. Cut bacon slices in half.
Combine chopped eggs, celery and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
Toast bread. Spread a small amount of the remaining mayonnaise on each slice of bread. Divide the egg salad among the 6 toasted slices. Place 4 bacon pieces, then lettuce leaf on top of egg salad on each. Cover with remaining toast slices. Serve.