Zesty egg salad with pockets of bacon on a soft, buttery brioche roll? We'll take two!

Directions

1. Bring a large pot of water to boil, then carefully place each egg into the water.
2. Boil for 8 minutes, then run under cold water to cool.
3. Once the eggs are cool, peel off the shell and transfer to a bowl.
4. Using a potato masher or a fork, crush the eggs until you get a chunky consistency.
5. Add the chopped bacon, rosemary, relish, mayonnaise, green onions, and mustard.
6. Stir well until combined.
7. Divide the egg salad between the brioche rolls and enjoy!