EGG SALAD WITH BACON
Traditional egg salad with an added twist of dill, lemon, and bacon.
Provided by MyPrecious
Categories Salad Egg Salad Recipes
Time 1h35m
Yield 4
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
- At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
- Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.
Nutrition Facts : Calories 236.7 calories, Carbohydrate 2.2 g, Cholesterol 289.5 mg, Fat 20.4 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 4.6 g, Sodium 333 mg, Sugar 1 g
BACON AND EGG SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- To cook the bacon using the "Mauro Method," line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes. This way, the fat will fry the bacon to a perfect crisp but not come in contact with the metal pan, creating a mess. Drain the bacon on paper towels and let cool. (Once the fat is cooled, use or just toss it. No mess!)
- Crumble the bacon into a bowl. Gently mix in the eggs, mayonnaise, chives, mustard and lemon juice. Season with salt and pepper.
- Eat alone, or build sandwiches with avocados and tomatoes on toasted croissants.
BISTRO BACON AND EGG SALAD
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Using a slotted spoon, transfer the bacon to a paper towel. Pull the skillet from the heat (leave drippings in the skillet) and stir in 1 12 tablespoons cider vinegar, scraping up any browned bits clinging to the skillet. Pour the mixture into a large bowl and whisk in mustard, salt and pepper to taste, and olive oil.
- Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the remaining 1 tablespoon vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, about 4 minutes.
- While the eggs poach, toss the greens with the vinaigrette and bits of bacon. Divide the salad among 4 plates or shallow bowls. Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel, and place 2 of them on top of each salad. Add bread to each plate and serve.
ORIGINAL RANCH BACON & EGG SALAD SANDWICH
Simple is as simple does. Forrest Gump's mother could have said that! Here's one more from the back of the Hidden Valley Original Ranch Dressing bottle.
Provided by Suzie
Categories Lunch/Snacks
Time 45m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together. Chill.
- Spread on favorite sandwich bread or rolls.
- ENJOY.
Nutrition Facts : Calories 267.9, Fat 23.6, SaturatedFat 4.8, Cholesterol 326.1, Sodium 391.2, Carbohydrate 3, Fiber 0.5, Sugar 2.4, Protein 10
BACON AND EGGER DINNER SALAD
A refreshing yet hearty dinner salad with bacon, eggs, and vegetables, that takes no time to whip up! You can use any vegetables you have on hand, but the idea is to use 'green ones'. This recipe was passed on from my father-in-law to my husband. They have a Dutch name for it which means 'good stuff', which it is!
Provided by MONICA DEREGT
Categories Vegetable Salads
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving a small amount of the grease, drain the bacon, crumble, and set aside.
- Using the same pan, heat the reserved bacon grease to medium-high. Fry the eggs until yolks are cooked through, but still tender, approximately 2 to 3 minutes. Remove from heat, cool slightly, and cut into long strips.
- Divide lettuce among salad plates, and arrange bell pepper, green onion, cucumber, celery, and broccoli over lettuce. Top each salad with bacon, sliced eggs, and 1 tablespoon of mayonnaise. To be tossed on the plate once served.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 12.8 g, Cholesterol 221.7 mg, Fat 25.2 g, Fiber 4.1 g, Protein 15.6 g, SaturatedFat 5.9 g, Sodium 595.1 mg, Sugar 5.8 g
BACON AND EGG SALAD
Light Low GI Lunch
Provided by missunderstood
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a pan of water until simmering, add the eggs and boil for 6 mins. cool completely under cold water, peel and set aside.
- Meanwhile, heat a griddle pan, then fry the bacon for 5 mins until crisp. Remove from the pan, chop into large pieces and leave to cool.
- Add the tomatoes and bread to the pan and fry for 2 - 3 mins until the bread is crisp and the tomatoes are starting to char. Remove from the heat, chop the bread into bite-sized croutons and set aside.
- To make the dressing, put the mayonnaise in a bowl and squeeze in the lemon juice. Add the Parmesan, mix, then season with pepper.
- Separate the lettuce leaves and put in a large bowl. Add the bacon, tomatoes ad croutons, toss lightly, then divide among four serving plates. Cut the eggs in half and add one egg to each plate. Drizzle the dressing over.
BACON AND EGG SALAD SANDWICH
"My husband and I often enjoy these simple but special sandwiches for dinner," writes Esther Danielson from Lake Arrowhead, California. "Add a bowl of soup, side salad or carrot and celery sticks for a nourishing, full-size meal!"
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the bacon, mayonnaise, mustard and capers. Add eggs; stir gently to combine. Spread over two slices of bread; top with lettuce and remaining bread. Serve immediately.
Nutrition Facts :
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