Egg Salad Rolls

These quick and simple egg salad rolls only require a few ingredients because egg is the star of the show

Ingredients

• 8 Pete and Gerry’s Organic Eggs
• 4 slices bacon, cooked and chopped small
• 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

Preparation

• 1 Bring a large pot of water to boil, then carefully place each egg into the water.
• 2 Boil for 8 minutes, then run under cold water to cool.
• 3 Once the eggs are cool, peel off the shell and transfer to a bowl.
• 4 Using a potato masher or a fork, crush the eggs until you get a chunky consistency.
• 5 Add the chopped bacon, rosemary, relish, mayonnaise, green onions, and mustard.
• 6 Stir well until combined.
• 7 Divide the egg salad between the brioche rolls and enjoy