36 Garlic Parmesan Pretzel Crisps®
4 Large Eggs
1 Cup Asparagus, Diced
4 Strips of Thick Cut Bacon, Diced
1/4 Cup Mayonnaise
2 Teaspoons Dijon Mustard
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper


  1. Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Then remove from heat, covered, and set aside for 10 minutes.
  2. In a non-stick pan, heat bacon over low heat until crisp, drain out excess oil and set aside.
  3. When eggs are ready, remove with a slotted spoon and transfer to a bowl of cold water. Return same pot of water to the stove on medium high heat until water reaches a boil again. Blanch asparagus in boiling water for 1 minute. With a slotted spoon, transfer asparagus to a bowl of ice water, then drain and pat dry with a paper towel. When eggs are cool to handle, remove from water and cut in half, lengthwise, then spoon out the eggs from the shells and dice.
  4. In a small mixing bowl, add eggs, asparagus, bacon, mayonnaise, mustard, salt and pepper. Gently stir until ingredients are well coated. Spoon a tablespoonful of bacon and egg salad onto Pretzel Crisps®. Serve immediately.
  5. Special tip: instead of peeling the cooked eggs, simply cut them in half and spoon them out. It’s quick and easy without any mess.

Recipe Courtesy of Amy Tong