“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.
16 Servings
45 Minutes
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.