Time required:
45 Minutes
Serves:
16 People
“Bacon and Eggs” Salad Sandwich
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
- Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; Refrigerate 30 min.
- Cut open rolls. Spread with extra mayonnaise. Spread onto rolls to serve.