8 large hard-boiled eggs, peeled and roughly chopped
¼ cup mayonnaise
2 tablespoons Dijon mustard
10 pimiento-stuffed green olives, chopped
2 teaspoons olive brine or white wine vinegar
2 tablespoons chopped fresh Italian parsley
2 teaspoons fresh dill
Sea salt and freshly ground black pepper to taste
6-8 slices bacon, cooked
5 English muffins, lightly toasted
- Place the eggs in a large bowl with mayonnaise, mustard, olives, brine (or vinegar), parsley, dill, salt, and pepper and stir to combine. Taste for salt and pepper and season accordingly.
- Pile egg salad on one side of each English muffin, top with bacon and other side of English muffin. Serve immediately (salad can be refrigerated in an air-tight container for up to 1 day).
- from Chef Sara Foster, Foster's Market, Durham, North Carolina