' '

“Bacon and Eggs” Salad Sandwich

This twist on a springtime favorite adds the rich texture and flavor of bacon to compliment the familiar tastes of the typical egg salad sandwhich.

45 Minutes

16 Servings

INGREDIENTS

  • 10 hard-cooked eggs, chopped
  • 6 slices crispy cooked bacon, chopped
  • ⅓ cup mayonnaise (plus extra)
  • ¼ cup chopped red onion
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon lemon juice
  • ½ teaspoon dill
  • ½ teaspoon seasoned salt
  • 16 mini crossaint rolls, split

PREPARATION

  1. Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; Refrigerate 30 min.
  2. Cut open rolls. Spread with extra mayonnaise. Spread onto rolls to serve.