One of my favorite sandwiches, this egg salad is packed with flavor!
In a large pot, arrange the eggs in one layer. Fill with water until about 1/2-inch above the eggs.
Bring the pot to a boil, cover, and remove from the heat. Let sit for 14 minutes. While the eggs are cooking, prepare an ice water bath in a large bowl. Once the eggs are done, transfer them to the ice water bath using a slotted spoon. Let cool for 1 to 2 minutes.
Peel the eggs under water and pat dry with a paper towel and then chop.
Add chopped eggs to a large mixing bowl. Stir in the mayonnaise, mustard, celery seed, paprika, salt, pepper, green onion, and bacon.
Add about 1 cup of the egg salad to a croissant or sandwich bread. (Add lettuce, tomato, or whatever ingredients you prefer on your sandwich!)
I find that this recipe is perfect as-is for egg salad sandwiches. If you are making this recipe to serve as egg salad, you can add a bit more mayo to make it creamier.