“Bacon and Eggs” Salad Sandwich
Time: 45 Minutes
Serves: 16
Rating
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
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.
