“Bacon and Eggs” Salad Sandwich

45 Minutes

Serves 16

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

Instructions

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.