18 hard boiled eggs
2 tbsp drained pickle relish (I used dill but you can also use sweet)
1 tbsp minced garlic
1/3 cup mustard
1 cup mayo (I used fat free)
Minced onions, salt, pepper & powdered garlic - Sprinkle to liking
2 cups oven cooked bacon - crisp & crumbled
Croissants
Put the eggs & all the egg mix ingredients in a large bowl &
mix with fork. Mash & break up the
eggs as you go. When all combined &
there are no large chunks- refrigerate until ready to serve. Add to croissants (toasted or untoasted) when
serving.
I cut this recipe in a third since I’m living solo. You don’t have to eat this on croissants,
although, hello, croissants are awesome! You can enjoy this on toast, a bun or
like I did, which was all by itself. Great
flavor and a good protein breakfast.
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