Creamy egg salad with crispy bacon on fluffy potato bread because everything is awesome.
Total Time:25 minutes
Yield:3 sandwiches 1x
6 large eggs
4 slices bacon
1/2 cup mayonnaise
2 tablespoons mustard
1 teaspoon dried dill or dill paste
1/4 teaspoon paprika
Dash of cayenne
Dash of garlic powder
Dash of onion powder
Salt and pepper to taste
6 slices of potato bread
Put your eggs in a medium sauce pan and cover with water. Place over high heat and boil for 8 to 10 minutes. Carefully pour out the hot water and run cold water over your eggs to cool them quickly. I usually cook my eggs ahead of time and park them in the fridge for a while until I’m ready.
Scissor your bacon into a large skillet over medium heat and cook, stirring occasionally, until you’ve reached desired crispiness. The crispier the better, in my opinion. Remove bacon to a paper towel lined plate to drain.
Carefully peel each egg, chop them into chunks, and drop them into a medium size mixing bowl.
Add remaining ingredients. Feel free to glance around your spice rack and fridge, adding bits of all the things you love. Stir everything together gently.
Pile your egg salad onto soft potato bread and be happy. What else is there?
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