Mini Bacon & Egg Salad Sandwich
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT15M
- Cook Time: 15 Minutes PT25M
- Total Time: 25 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
Fry bacon in a small sauté pan until crispy. Remove from the grease and drain on paper towels. Allow bacon to cool.Roughly chop hard-boiled eggs and place
Ingredients:
- 4 hard-boiled eggs, shells removed
- 1 celery stalk, small diced
- 2-3 strips of bacon, rough chopped
- 3 Tbl. mayo
- ¼ tsp. Dijon mustard
- pepper and paprika
- 4 – 6 baked dinner rolls, halved
Directions:
- Fry bacon in a small sauté pan until crispy. Remove from the grease and drain on paper towels. Allow bacon to cool.
- Roughly chop hard-boiled eggs and place in a medium mixing bowl.
- Add celery, mayo, Dijon, and cooled bacon to the eggs. Season the mixture with pepper and paprika. Mix until well combined.
- Chill the egg salad mixture for at least 15 minutes. Scoop about 2 tablespoons of the egg salad mixture in the center of each dinner roll. Makes 4 – 6 mini sandwiches.