Bacon ‘n Egg Salad Sandwiches
8 hard-boiled eggs, peeled and chopped
6 strips bacon, cooked and crumbled
A few tablespoons mayonnaise
2 teaspoons Dijon mustard
1 fresh snipped chives
Salt and pepper
4 pieces of leaf lettuce
4 split croissants or 8 pieces of bread
Mix together first 5 ingredients. Season with a little salt and pepper. Serve egg salad on croissants or on pieces of bread or toast with a piece of lettuce. Makes 4 sandwiches.
For perfect hard-boiled eggs: Put eggs and enough water to cover them in a stock pot. Bring water to a rolling boil. Remove from heat and let stand for 13 minutes (not 12) 13!