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There are numerous resources of details on cooking. Some information is geared in the direction of skilled cooks and except the ordinary individual. It can be perplexing to learn all of the readily available details. Fortunately, this Egg Salad with some extras recipe is easy to make and will offer you some wonderful pointers. They will benefit any person, even a novice.

Provide Eggs.
Provide large eggs.
Use Castelvetrano olives.
You need large Cucumber.
You need medium onion.
Prepare kosher salt.
Prepare ground black pepper.
Use mayonnaise.
You need yellow prepared mustard.
Prepare dill weed.
Use chopped parsley.
You need to prepare ground paprika.
Use Pork Roast----------------------.
You need sliced Boston Butt post roast.
You need ground sage.
You need Pink Himalayan salt.
Use granulated garlic powder.
Use Bacon and Bread-------------------------.
You need Bacon 3 slices.
Provide white bread.
You need to prepare mayonnaise.
Provide dill pickle chips.

Put the eggs into a pot add water just enough to cover them. Turn on the heat and get to boiling. Boil the eggs 10 minutes when it starts boiling..
Peel the Cucumber and remove the seeds..
Chop the olives after removing the pits..
Grate the Cucumbers..
Add salt and pepper to the Cucumber.
Peel the onion and grate..
Peel and chop the eggs..
Add the dill weed, parsley, paprika, and garlic..
Add the bacon to a pan then turn on the heat you get a flat crispy bacon slices this way. Also you can get about 1/3 of a cup of drippings you can save later..
Turn as needed..
Move to a plate it will continue to crisp up..
Chop the bacon into bits..
Add to the eggs..
Add mustard then the mayonnaise. Mix well..
Fry the pork butt. Season the pork..
When done move to a plate let it rest..
Chop the pork after it's rested 5 minutes..
Mix well with the eggs..
Add mayonnaise and pickles to the bread..
Add the egg mixture.
Top cut and serve I hope you enjoy!!.

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