Bacon and Egg Salad Sliders (11.06.12)

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Gorgonzola and Roasted Green Chile Dressing

by Jennifer Burns, Dan’s Market

  • 6 eggs
  • 6 slices bacon
  • 1/3 cup celery, sliced
  • 1/2 teaspoon dried dill
  • 1/3 cup mayonnaise
  • 8 small lettuce leaves
  • 8 small tomato slices
  • 8 rolls
  • Salt and Pepper, to taste

Place eggs in medium saucepan; cover with cold water. Bring to boil. Reduce heat; simmer about 15 minutes. Meanwhile cook bacon until crisp. Drain on paper towel; crumble.

Peel eggs; chop. In medium bowl, combine chopped eggs, celery, dill, mayonnaise, salt and pepper; mix well. Stir in bacon. Chill for at least 2 hours to help blend flavors. Layer lettuce, egg salad and tomato slices on each of the rolls. Top with remaining bread slices.

Note: Croissants or English muffins could be substituted for the rolls.

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