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.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 39 Calories

Ingredients

• 4 eggs
• ¼ teaspoon ground black pepper
• ¼ cup mayonnaise
• 2 teaspoons Dijon mustard
• ¼ teaspoon kosher salt
• 1 cup diced asparagus
• 4 strips thick-cut bacon, diced
• 36 Garlic Parmesan Snack Factory® Pretzel Crisps®

Recipe Instructions

Step 1

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.

Step 2

In a non-stick pan, heat bacon over low heat until crisp, drain out excess oil and set aside.

Step 3

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.

Step 4

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®. Serve immediately.