Fill pot with cold water and arrange eggs in a single layer. Add a capful of distilled vinegar and bring the water to a boil. Boil for 5 minutes and turn heat off. Allow eggs to steep in hot water for 5 minutes. Rinse under cold water and remove shell.

Tip: To remove the shell, tap the egg on each end and roll the egg back and forth to crack the shell. Remove shell and discard.

Cut the eggs in half and separate yolks from whites. Cream the warm yolks with the mayonnaise and mustard. Add pickle relish, scallions, pinch of salt and black pepper and mix to combine. Mince or grate the egg whites and add to the cream mixture.

Optional: While the eggs are boiling, cook 4 bacon strips over medium heat in a wide skillet. When crispy, remove and drain on a paper towel. When cool to touch, crumble into tiny bits. Set aside. You can either incorporate the bacon into the egg salad mixture or sprinkle it on top of the sandwich.