Bacon and Egg Salad Sliders (11.06.12)
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.