Korean Potato Salad Rolls

1. Bring a large pot of water to a boil and carefully drop each egg.
2. Boil for 8 minutes and 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 Dynasty Chinese Mustard.
6. Stir well until combined, and then divide the egg salad between the brioche rolls.
7. Serve and enjoy!

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