Bacon And Egg Salad Bites So Tasty With Bacon

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Bacon & Egg Salad Bites

"Chopped hard-boiled eggs, crumbled bacon, and chopped asparagus in a mayo-mustard blend is served on Pretzel Crisps® for a delicious appetizer."

Ingredients :

4 eggs
1 cup diced asparagus
4 strips thick-cut bacon, diced
2 teaspoons Dijon mustard
1/4 cup mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
36 Garlic Parmesan Snack Factory® Pretzel Crisps®

Instructions :

Prep : 25M	Cook : 36M	Ready in : 35M

Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Then remove from heat, covered, and set aside for 10 minutes.
In a non-stick pan, heat bacon over low heat until crisp, drain out excess oil and set aside.
When eggs are ready, remove with a slotted spoon and transfer to a bowl of cold water. Return same pot of water to the stove on medium high heat until water reaches a boil again. Blanch asparagus in boiling water for 1 minute. With a slotted spoon, transfer asparagus to a bowl of ice water, then drain and pat dry with a paper towel. When eggs are cool to handle, remove from water and cut in half, lengthwise, then spoon out the eggs from the shells and dice.
In a small mixing bowl, add eggs, asparagus, bacon, mayonnaise, mustard, salt and pepper. Gently stir until ingredients are well coated. Spoon a tablespoonful of bacon and egg salad onto Pretzel Crisps(R). Serve immediately.

Notes :

Special tip: instead of peeling the cooked eggs, simply cut them in half and spoon them out. It's quick and easy without any mess!

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