Egg Salad:
• 5 large eggs, hard-boiled
• 3 tbsp Duke’s Mayo
• 1 tsp yellow mustard
• 1 tsp pickle juice
• 2–3 slices cooked bacon, crumbled
• 1 small celery stalk, finely chopped
• 1/4 tsp smoked paprika or a dash of cayenne (optional)
• 2–3 tbsp roasted red peppers, drained and chopped
• Salt & freshly cracked black pepper, to taste

Sandwich:
• 2–3 Turano Gourmet Sandwich Rolls, lightly toasted
• Butter lettuce or Bibb lettuce leaves
• Optional: thin tomato slices

① Peel the hard-boiled eggs and roughly chop them. Set aside..
② In a bowl, mix together Duke’s Mayo, yellow mustard, pickle juice, smoked paprika (or cayenne), salt, and pepper.
③ In the bowl add the chopped eggs, celery, bacon, and roasted red peppers. Mix lightly to keep some texture.
④ Lightly butter and toast the Turano Gourmet Sandwich Rolls until golden and slightly crisp on the edges.
⑤ Assemble the sandwiches by layering lettuce and tomato on the bottom half of each roll. Spoon the Southern egg salad generously on top and place the top of the roll.
⑥ Serve and enjoy!