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.

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.

Source: http://sacchef.com/bacon-eggs-salad-sandwich/