Monday, March 28, 2016

Bacon & Egg Salad Sandwiches

"This is such a versatile sandwich spread.  It is yummy served on any type of bread-bagels, croissants and of course my favorite, classic white bread.  If you need to use up all of those leftover eggs that the Easter bunny delivered, this is a DELICIOUS way to do it!" 

6 eggs
1/4 cup chopped pickles or pickle relish
1/4 cup crumbled bacon
1/3 cup mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon chopped chives
1/4 teaspoon pepper
classic white bread, bagels, croissants or your favorite bread

Carefully place eggs in a saucepan and cover with cold water.  Bring to a full boil; cover with lid and remove from the heat.  Let sit for 15-17 minutes.  Drain.  Run cold water over eggs until cool.  Peel eggs and place in a large bowl.  Using a fork, break eggs up.  Add chopped pickles, bacon, mayonnaise, mustard, chives and pepper.  Stir to combine.  Serve on bread of your choice.  ENJOY!

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