Time required: 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

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/

Other Spring Recipes

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