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!
Mini Egg Salad Rolls
Yummy egg salad with bacon served on fluffy soft brioche rolls!
- 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
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.