Bacon & Egg Salad Sandwiches

"This is such a versatile sandwich spread. It is yummy served on any type of bread-bagels, croissants and of course my favorite, classic white bread. If you need to use up all of those leftover eggs that the Easter bunny brings you, this is a DELICIOUS way to do it!"

• 6 eggs
• 1/4 cup chopped pickles or pickle relish
• 1/4 cup crumbled bacon
• 1/3 cup mayonnaise
• 1 Tablespoon Dijon mustard
• 1 Tablespoon chopped chives
• 1/4 teaspoon pepper
• classic white bread, bagels, croissants or your favorite bread

Carefully place eggs in a saucepan and cover with cold water. Bring to a full boil; cover with lid and remove from the heat. Let sit for 15-17 minutes. Drain. Run cold water over eggs until cool. Peel eggs and place in a large bowl. Using a fork, break eggs up. Add chopped pickles, bacon, mayonnaise, mustard, chives and pepper. Stir to combine. Serve on bread of your choice. ENJOY!