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.
EGG AND BACON SALAD
Provided by Nigella Lawson : Food Network
Time 32m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the eggs into a saucepan of water, over medium heat. Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes.
- Transfer the eggs to a bowl of cold water and let cool. Peel the eggs once they feel cool to the touch.
- Cook's Note: I cook my eggs this way, as I love the yolks to be only just or rather almost hard-boiled, with the memory of oozy goldenness still evident at the centre; it also keeps the white amazingly silky. If, however you prefer a proper, good and bouncy reassuringly hard-boiled egg, cooked until the yolks are powdery and compact, keep the heat on under the pan for 10 minutes. The same applies, if you're making this for anyone with a compromised immune system, such as the old and frail, very young or pregnant women.
- Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.
- Heat the garlic oil in a small frying pan, over medium heat and fry the lardons or bacon until crisp, about 5 minutes or so. Transfer the lardons or bacon with a slotted spatula to some paper towels to drain, while you make the dressing.
- Add the Dijon mustard to the bacon juices in the pan and whisk to combine, then add the vinegar and a dash of Worcestershire sauce. Whisk again, then pour it over the salad leaves, tossing to mix.
- Add the lardons and toss again, then quarter the eggs and add them along with the chopped parsley. Gently mix to combine, trying not to break up the eggs.
- Make Ahead Note:
- The hard-boiled eggs can be made up 4 days ahead. Cool, leave the shells and store in an air tight container in the refrigerator. Remove the shells just before serving.
BACON AND EGG SALAD
Versatile recipe that can be served alone as a salad, or on a bed of green, or as a sandwich filling. Easy and tasty! Adapted from Ultimate Southern Living cookbook.
Provided by Hey Jude
Categories Lunch/Snacks
Time 33m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in a large bowl; set aside.
- Combine mayonnaise and next 3 ingredients; fold into egg mixture Sprinkle with parsley and serve.
- Salad can be chilled up to 24 hours; bacon will soften slightly.
- Serve this as a salad or as a sandwich filling.
Nutrition Facts : Calories 563.2, Fat 47.7, SaturatedFat 13.1, Cholesterol 470.1, Sodium 986.5, Carbohydrate 13.8, Fiber 1.2, Sugar 5, Protein 19.7
EGG SALAD AND BACON SANDWICH
On days I don't have much time to cook, egg salad on croissants hits the spot. It's also nice made with toasted bread or English muffins. Our family loves egg dishes of any kind. Luckily, my mom owns 30 chickens and keeps me supplied with farm-fresh ingredients.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. Add eggs and mix well. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined croissants.
Nutrition Facts : Calories 470 calories, Fat 32g fat (13g saturated fat), Cholesterol 327mg cholesterol, Sodium 727mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
EGG SALAD WITH BACON AND OLIVES
This is my favorite way to make egg salad. It sort of evolved over the years and it can be eaten on its own, served over salad or stuffed into whole wheat pita. Any way you serve it tastes great.
Provided by Nessie in New York
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop hard boiled eggs and put into a bowl.
- Add chopped onion, red pepper, olives and bacon.
- Mix in the mayo.
- Sprinkle with Paprika.
Nutrition Facts : Calories 215.3, Fat 16.5, SaturatedFat 4.2, Cholesterol 287.6, Sodium 342.5, Carbohydrate 5.9, Fiber 0.4, Sugar 2.4, Protein 10.5
BACON DIJON EGG SALAD SANDWICH
This recipe has been in our family for over 100 years.
Provided by AlwaysHungry
Categories Salad Egg Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 11
Steps:
- Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve.
Nutrition Facts : Calories 428.9 calories, Carbohydrate 27 g, Cholesterol 376.9 mg, Fat 26.9 g, Fiber 1.1 g, Protein 17.9 g, SaturatedFat 7.6 g, Sodium 887.5 mg, Sugar 4.6 g
EGG SALAD & CANADIAN BACON SANDWICHES
Layer these this Canadian bacon sandwich with delicious scrambled eggs. These easy Egg Salad & Canadian Bacon Sandwiches are ready in 10 minutes.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 2 servings.
Number Of Ingredients 7
Steps:
- Beat eggs lightly in small microwavable bowl; cover loosely with microwaveable plastic wrap. Microwave on HIGH 45 sec.; stir. Cover and return to microwave. Microwave an additional 30 sec.; stir. Let stand, covered, 1 min. or until eggs are set and no visible liquid remains. Stir in mayo, relish and celery salt.
- Heat Canadian bacon as directed on pkg.
- Place 3 slices Canadian bacon on each of 2 of the toast slices; top each with half of the egg mixture and 1 tomato slice. Cover with remaining toast slices.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 230 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
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 :
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-EGG SALAD SANDWICH
Take egg salad to the next level with this flavorful Bacon-Egg Salad Sandwich recipe. Bacon and eggs, so delicious on a breakfast plate, are mixed together with mayo and Dijon mustard to make this Bacon-Egg Salad Sandwich.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Mix eggs, mayo and mustard in medium bowl. Stir in bacon.
- Spread egg mixture evenly onto 4 of the bread slices; top with lettuce.
- Cover with remaining 4 bread slices.
Nutrition Facts : Calories 350, Fat 21 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 225 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
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