6 slices bacon cooked and crumbled
3/4 cup mayonnaise
1 2 oz jar diced pimento drained
2 Tbsp Dijon mustard
2 Tbsp chopped fresh chives
2 Tbsp sweet pickle relish
1 1/2 tsp chopped fresh dill
1 tsp apple cider vinegar
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp onion powder
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.