The Cookbook

Egg & Bacon Sandwich Spread

6 large, shelled hard-boiled eggs, cooled or room temperature
2 Tablespoons mayonnaise
2 teaspoons prepared yellow mustard
3 strips of bacon, cooked crisp

Place shelled hard boiled eggs in a mixing bowl and chop with a pastry blender or knives until coarsely chopped. Crumble bacon and add to mixture. Stir in mayo and mustard. Salt and pepper to taste. Spread on bread or toast.

May be doubled.

Spread on bread, this makes a good breakfast or lunch (or even fancy finger type) sandwich. It's a very good use of hard boiled eggs leftover from Easter.

Flash McCord