Bacon and Egg Salad Bites Recipe

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®. Serve immediately.