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