Ingredients
- 8 Pete & Gerry's eggs
- 4 slices bacon, cooked and chopped finely
- 2 teaspoons fresh rosemary, chopped
- 1 tablespoon pickle relish
- 1/4 cup mayonnaise
- 1 green onion, sliced thinly
- 1 tablespoon stoneground mustard
- 8 mini brioche rolls
Serv Size. 1 mini sandwich, Servings: 8
Amount Per Serving
- Calories 280
- Fat Cal. 150
- Total Fat 17g (26% DV)
- Sat. Fat 4g (20% DV)
- Trans Fat 1.5g
- Cholest. 230mg (77% DV)
- Sodium 410mg (17% DV)
- Total Carb. 19g (6% DV)
- Fiber <1g (3% DV)
- Sugars <1g
- Protein 12g
- Vitamin A (6% DV)
- Vitamin C (0% DV)
- Calcium (4% DV)
- Iron (6% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 45 minutes
Cook Time: 8 mins
Yield: 8 mini sandwiches
Ingredients
- 8 Pete & Gerry's eggs
- 4 slices bacon, cooked and chopped finely
- 2 teaspoons fresh rosemary, chopped
- 1 tablespoon pickle relish
- 1/4 cup mayonnaise
- 1 green onion, sliced thinly
- 1 tablespoon stoneground mustard
- 8 mini brioche rolls
Serv Size. 1 mini sandwich, Servings: 8
Amount Per Serving
- Calories 280
- Fat Cal. 150
- Total Fat 17g (26% DV)
- Sat. Fat 4g (20% DV)
- Trans Fat 1.5g
- Cholest. 230mg (77% DV)
- Sodium 410mg (17% DV)
- Total Carb. 19g (6% DV)
- Fiber <1g (3% DV)
- Sugars <1g
- Protein 12g
- Vitamin A (6% DV)
- Vitamin C (0% DV)
- Calcium (4% DV)
- Iron (6% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Zesty egg salad with pockets of bacon on a soft, buttery brioche roll? We'll take two!
Directions
- Bring a large pot of water to boil, then carefully place each egg into the water.
- Boil for 8 minutes, 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.
- Divide the egg salad between the brioche rolls and enjoy!
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