Bacon Dill Egg Salad
cooked and crumbled
jar diced pimento
chopped fresh chives
sweet pickle relish
chopped fresh dill
apple cider vinegar
freshly ground black pepper
Place eggs in a large pot in a single layer. Fill with enough water to cover tops by one inch. Heat to boiling, then remove from heat and cover. Let stand 12 minutes.
Drain and rinse under cool water until cool enough to handle. Peel cooked eggs and chop. Set aside.
In a medium sized mixing bowl whisk together the mayonnaise, pimento, Dijon, chives, relish, dill, vinegar, salt, pepper and onion powder. Add chopped egg and crumbled bacon. Mix well.
Refrigerate for 4 hours.
Serve on warm croissants, kaiser rolls, assorted crackers or on a bed of green leaf lettuce
After bringing eggs to a boil, allow to sit covered for 15 minutes for x-large eggs, 12 minutes for large eggs and 9 minutes for medium-size eggs.