Bacon And Egg Macaroni Salad Recipes

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BACON AND EGG SALAD



Bacon and Egg Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

6 slices bacon
6 hard-boiled large eggs, peeled and chopped
1/4 cup mayonnaise
1 tablespoon minced fresh chives
1 tablespoon stone-ground mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 ripe avocado, sliced, optional
1 Roma tomato, sliced, optional
4 croissants, lightly toasted, optional

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.

BACON MACARONI SALAD



Bacon Macaroni Salad image

This pleasing pasta salad is like eating a BLT in a bowl. Filled with crispy bacon, chopped tomato, celery and green onion, the sensational salad is coated with a tangy mayonnaise and vinegar dressing. It's a real crowd-pleaser! -Norene Wright, Manilla, Indiana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

2 cups uncooked elbow macaroni
1 large tomato, finely chopped
2 celery ribs, finely chopped
5 green onions, finely chopped
1-1/4 cups mayonnaise
5 teaspoon white vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 pound bacon strips, cooked and crumbled

Steps:

  • Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery and green onions., In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir in bacon.

Nutrition Facts : Calories 402 calories, Fat 33g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 622mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

BACON AND MACARONI SALAD



Bacon and Macaroni Salad image

Another perfect picnic or grilling addition!

Provided by readycooker

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 14

1 pound sliced bacon
1 (16 ounce) package elbow macaroni
1 cup mayonnaise
½ cup sour cream
2 tablespoons prepared yellow mustard
¼ cup white sugar
¼ cup cider vinegar
½ teaspoon salt
½ teaspoon ground black pepper
3 tomatoes, seeded and chopped
1 large cucumber, peeled and chopped
4 hard-cooked eggs, chopped
½ cup chopped celery
½ cup sliced green olives

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
  • Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.

Nutrition Facts : Calories 422.3 calories, Carbohydrate 36.2 g, Cholesterol 95.6 mg, Fat 25.2 g, Fiber 2 g, Protein 12.8 g, SaturatedFat 5.9 g, Sodium 723.2 mg, Sugar 7.1 g

BACON AND EGG MACARONI SALAD



Bacon and Egg Macaroni Salad image

Provided by Rachael Ray : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 12

6 large eggs
1 pound macaroni
1 pound good quality bacon
About 1/4 cup grated onion and its juice
1 clove garlic, grated or pasted
1 rounded tablespoon Dijon mustard
About 3 tablespoons white balsamic vinegar or white wine vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon hot sauce
1 (4-ounce) jar chopped pimientos, drained
1/2 cup chopped flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop.
  • Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.
  • Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta.
  • While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.

MACARONI EGG SALAD



Macaroni Egg Salad image

"This tasty dish proves you don't have to feed a crowd to enjoy that delicious picnic salad flavor," says Ruth Wimmer of Bland, Virginia. "Hard-cooked egg makes it nice and hearty."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 cup uncooked elbow macaroni
1/4 cup mayonnaise
1 teaspoon sugar
1 teaspoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon prepared mustard
Dash pepper
1 celery rib, chopped
2 tablespoons chopped onion
1 hard-boiled large egg, chopped

Steps:

  • Cook macaroni according to package directions; drain and rinse in cold water., In a small bowl, combine the mayonnaise, sugar, vinegar, salt, mustard and pepper. Stir in celery and onion. Fold in macaroni and egg. Refrigerate until serving.

Nutrition Facts : Calories 389 calories, Fat 26g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 805mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

BACON AND EGG PASTA SALAD



Bacon and Egg Pasta Salad image

This is quite tasty. I didn't add salt to mine because the bacon was salty enough. I also used real bacon instead of bacon bits. Recipe courtesy of www.withablast.net.

Provided by AmyZoe

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

16 ounces elbow macaroni, cooked rinsed and drained
8 hard-boiled eggs, chopped roughly
250 g bacon bits, cooked
1 cup celery, chopped
1/2 cup red onion, chopped
1 1/2 cups mayonnaise
1 teaspoon salt
3/4 teaspoon black pepper

Steps:

  • Cook pasta until al dente in boiling water.
  • At same time, cook eggs for 9 to 11 minutes in boiling water until hard boiled. Rinse and drain both.
  • Once ingredients have cooled completely toss all ingredients together and chill at least 30 minutes before serving.

Nutrition Facts : Calories 954.6, Fat 38.6, SaturatedFat 12.2, Cholesterol 441.8, Sodium 2177.5, Carbohydrate 95.1, Fiber 4.7, Sugar 5.7, Protein 51.9

EGG SALAD WITH BACON



Egg Salad with Bacon image

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

6 large eggs
⅓ cup finely diced bacon
¼ cup mayonnaise
¼ cup chopped green onions
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon prepared yellow mustard

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

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