- 12 hard cooked eggs, chopped
- 1/2 cup mayonnaise
- 1 small onion, chopped
- 1 small sweet pickle, diced
- 1 tablespoon prepared mustard
- 2 teaspoons sweet pickle juice
- 1 1/2 teaspoons salt
- 1 teaspoon minced fresh parsley
- 1/4 teaspoon pepper
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1/8 teaspoon chili powder
- 1/8 teaspoon paprika
- 5 bacon strips, cooked and crumbled
- Lettuce Leaves
- 8 sandwich rolls, split
- In a bowl, combine the first 14 ingredients; mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in the bacon. Place a lettuce leaf and about 1/2 cup egg salad on each roll.