Tasty Mini Egg Salad Rolls with bacon, relish, and stoneground mustard. These are great for a simple lunch or picnic.
This post is sponsored by Pete and Gerry’s Organic Eggs.
Egg salad is one of those things that can be really really good, or really bad. Good egg salad for me has to have chunky pieces of egg, not too much mayonnaise and some kind of kick to it. Egg salad only needs a few ingredients because the star of the show is the egg! I did add bacon to this egg salad though, just because bacon and eggs are like Spongebob and Patrick or Mulder and Scully, they’re meant for one another!
It all starts when you boil the eggs because we don’t want that gray ring around the yolk. We want our egg salad to be bright yellow and happy. If I’m boiling an egg and I want the yolk to be on the softer side I’ll boil it for six minutes, but for egg salad, I like to boil the eggs for about eight minutes. This way you still get a yolk that’s nice and yellow and with a tiny bit of softness in the center.
If you decide to make this egg salad, then get yourself some good eggs like Pete and Gerry’s Organic Eggs! If you start with a quality ingredient, chances are you’ll end up with a quality dish, and Pete and Gerry’s Organic Eggs are ideal. They’re sourced fresh from small family farms, Certified Humane Free Range and antibiotic-free. Why would you give perfectly healthy hens antibiotics anyway? When you crack open a Pete and Gerry’s Organic egg and see that gorgeous golden yolk, you’ll understand where the difference is in organic eggs versus conventional eggs.
So you’ve made this amazing egg salad but what now. Do you eat it as is, on bread, brown or white, put it in a salad? So many options! I love brioche rolls because they’re nice and soft so that was my choice but you can switch it up for your favorite!
Enjoy friends!
Mini Egg Salad Rolls
Ingredients
- 8 Pete and Gerry's Organic Eggs
- 4 slices of bacon cooked and chopped small
- 2 tsp rosemary chopped
- 1 tbsp pickle relish
- 1/4 cup mayonnaise
- 1 green onion sliced thinly
- 1 tbsp stoneground mustard
- 8 brioche rolls mini size
Instructions
- Bring a large pot of water to a boil and then carefully drop each egg into the water.
- Boil for 8 minutes and then run under cold water to cool.
- Once the eggs are cool peel off the shell and transfer to a bowl.
- Using a potato masher or a fork, crush the eggs until you get a chunky consistency.
- Add the chopped bacon, rosemary, relish, mayonnaise, green onions, and mustard.
- Stir well until combined and then divide the egg salad between the brioche rolls.
Nutrition
Jennifer Farley says
The perfect springtime lunch!
Erin says
Love egg salad for easy lunches!
Rebecca {foodie with family} says
Yes! I love the addition of bacon egg salad and serving them on these mini brioche buns is fabulous!
Liz says
You’ve just made my hubby VERY happy! He makes a very simple egg salad, but he’ll go crazy for yours with bacon!
Erin says
Love the mini size!
Vivian says
So good that you used golden-yolked, free-range, organic eggs from bug-eating, grass-gobbling happy hens. Would that those were the norm available around the country! Sadly NOT! The taste is SO rich and the pale caged farm factory product is dismal, as is the life of the poor birds involved. My family raised outdoor farm hens in the early 80s,,,that’s when I found out what REAL eggs tasted like.
I almost don’t want to use a fine golden egg for anything other than poached that one cuts into to behold the umami sunshine flow of deliciousness (yes, I wax poetic)! That aside, your egg salad with the addition of crisp bacon, grainy mustard, relish and rosemary has my mouth watering. Thank you.
foodnessgracious says
Hi Vivian, we’ll said!!!
Lexi says
These are brunch perfection!!!!
Gaby Dalkin says
These have me dreaming of warm weather gatherings! Summer BBQs, where you at?
Jennifer Blake says
Perfection for a brunch or picnic!
happy wheels says
Small egg rolls are delicious and nutritious food, good for health.