Bacon Egg Salad Wraps Recipes

Steps:

• Mix mayo, mustard and red pepper in medium bowl until blended. Stir in eggs and onions.
• Top tortillas with lettuce, egg salad and bacon. Fold in both sides of each tortilla, then roll up, starting at bottom.

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.

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.

Steps:

• Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain. Add the shallots to the pan and cook until softened, 2 to 3 minutes. Pour in 2 tablespoons vinegar, reduce the heat and simmer gently for 1 minute.
• In a large skillet, bring about 6 cups of water and 1 tablespoon of vinegar to gentle simmer. Crack the eggs, 1 at a time, and gently slip them it into the water. Cook until white is set but yolk is still runny, about 1 1/2 to 2 minutes.
• Add the frisee and crisp bacon pieces to the warm pan dressing, season with salt and pepper, to taste, and toss to coat. Divide the dressed frisee and bacon between 4 plates; top with a poached egg and season with salt and pepper, to taste. Serve immediately.

Steps:

• In a large nonstick skillet, saute onion and green pepper in butter until tender. In a large bowl, beat the eggs, milk, salt and pepper. , Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. , Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.