This recipe is so humble; it could be overlooked in most instances. But I am here to share with you my classic egg salad sandwich with a little oink sprinkled throughout for a little boost of flavor.
I have to admit it’s been awhile since I’ve had an egg salad sandwich. The idea popped in my head while sashaying through my local market in search of a few necessities. I discovered a bag of the most adorable dinner rolls and thought they would be a perfect vehicle for the egg salad.
What makes this recipe a little different is the crisp bacon pieces and celery. It’s a great balance of flavor that also gives the mini sandwiches a nice crunch. Plus, you can’t deny the cuteness factor of making them mini.
Mini Bacon & Egg Salad Sandwich
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
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.