Mini Bacon & Egg Salad Sandwich
Prep Time
Cook Time
Total Time
Recipe Type: Sandwich
Serves: 4-6 mini sandwiches
  • 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
  1. Fry bacon in a small sauté pan until crispy. Remove from the grease and drain on paper towels. Allow bacon to cool.
  2. 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.
  3. 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.
Recipe by Culinary Cory at