All Spring Recipes

• Roasted Asparagus
• “Bacon and Eggs” Salad Sandwich
• Chicken and Artichoke Fricassee with Morel Mushrooms
• Jerk-Spiced Beef Tenderloin

“Bacon and Eggs” Salad Sandwich

Time required: 45 Minutes

Serves: 16

Description

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

1. Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; Refrigerate 30 min.


2. Cut open rolls. Spread with extra mayonnaise. Spread onto rolls to serve.

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