Egg Salad With Bacon 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 EGG SALAD



Bacon Egg Salad image

Bacon Egg Salad- egg salad tastes even better with lots of crispy, salty bacon added. Makes a great sandwich spread for a summer lunch.

Provided by Christin Mahrlig

Categories     Lunch

Number Of Ingredients 7

12 large eggs
1/2 to 3/4 cup mayonnaise, (depending on how mayonnaisey you want it)
1 teaspoon yellow mustard
few pinches of salt
1/4 teaspoon pepper
8 slices bacon, (cooked and crumbled)
2 tablepsoons finely chopped red onion

Steps:

  • Place eggs in a large pot and cover with 2 inches of water. Bring to a rolling boil, cover the pot, and turn the burner off. Let pot sit on the burner for 12 minutes.Drain and run cold water over the eggs until they cool. Peel the eggs.
  • Place the eggs in a large bowl and chop with a knife or mash with a fork. You can chop a little or a lot depending on how much texture you like in your egg salad.
  • Add remaining ingredients and mix well.
  • Cover with plastic wrap and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 295 kcal, ServingSize 1 serving

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

BACON & EGG POTATO SALAD



Bacon & Egg Potato Salad image

Vinegar and lemon juice add a slightly tangy taste to this creamy potato salad. It's wonderful with baked beans and barbecue. -Melissa Davies, Clermont, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 14

6 cups cubed red potatoes (about 2-1/2 pounds)
4 hard-boiled large eggs, sliced
1 small onion, chopped
4 bacon strips, cooked and crumbled
1 tablespoon minced fresh parsley
1 cup mayonnaise
2 tablespoons dill pickle relish
3 to 5 teaspoons prepared mustard
1 tablespoon white vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dill weed
1/2 teaspoon pepper

Steps:

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool. , Place potatoes in a large bowl. Add the eggs, onion, bacon and parsley. In a small bowl, combine the mayonnaise, relish, mustard, vinegar, lemon juice and seasonings. Pour over potato mixture and toss gently to coat. Refrigerate until chilled.

Nutrition Facts : Calories 348 calories, Fat 26g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 472mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

BACON, EGG AND CHEESE EGG SALAD



Bacon, Egg and Cheese Egg Salad image

Crisp bacon and mellow cheese are the perfect blend of add-in ingredients to make this egg salad a sandwich standout or a salad superstar.

Provided by By Sarah Caron

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 7

6 large eggs
1/2 cup freshly grated Romano cheese
1/3 cup mayonnaise
1/2 teaspoon sweet (Hungarian) paprika
If desired, season to taste with salt and pepper
6 slices bacon, crisply cooked and crumbled
8 slices bread

Steps:

  • Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1-inch above eggs. Cover saucepan; heat to boiling.
  • Immediately remove from heat; let stand covered 15 minutes (12 minutes for medium and 18 minutes for extra-large).
  • Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  • To peel, gently tap egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water to help remove shell.
  • Place eggs in medium bowl. Mash eggs with potato masher until evenly mashed. Stir in cheese, mayonnaise, paprika, salt and pepper. Stir in bacon.
  • Spread egg mixture on each of 4 slices bread.(I like 12-grain). Top with remaining bread.

Nutrition Facts : ServingSize 1 Serving

BACON AND EGGS POTATO SALAD



Bacon and Eggs Potato Salad image

Great potato salad for a party or every day meal.

Provided by Nancy Roy

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

2 ½ pounds red potatoes, quartered
1 cup mayonnaise
1 cup petite green peas
5 hard-boiled eggs, chopped
4 slices cooked bacon, chopped
¼ cup minced onion
2 tablespoons mustard
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside to cool.
  • Mix potatoes, mayonnaise, peas, hard-boiled eggs, bacon, onion, mustard, salt, and black pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.

Nutrition Facts : Calories 364.7 calories, Carbohydrate 27.1 g, Cholesterol 142.9 mg, Fat 25.6 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 4.4 g, Sodium 414 mg, Sugar 3.3 g

EGG SALAD AND BACON SANDWICH



Egg Salad and Bacon Sandwich image

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

4 bacon strips, cooked and crumbled
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1/3 cup mayonnaise
2 tablespoons minced chives
1/4 teaspoon salt
1/4 teaspoon pepper
10 hard-boiled large eggs, chopped
8 lettuce leaves
8 croissants, split

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 AND BACON SALAD



Egg and Bacon Salad image

Provided by Nigella Lawson : Food Network

Time 32m

Yield 4 servings

Number Of Ingredients 8

4 eggs
1 head escarole or frisee or other bitter leaves of choice
1 teaspoon garlic oil
7 ounces (3/4 cup) smoked lardoons, or about 14 slices smoked bacon, cut into chunks
1 teaspoon Dijon mustard
4 teaspoons cider vinegar
Dash Worcestershire sauce
Small bunch flat-leaf parsley, leaves chopped

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



Bacon and Egg Salad image

Frisee salad with bacon and poached eggs.

Provided by Laura Calder

Categories     dairy-free,dinner,eggs and dairy,French,lunch,pork,salad,side

Time 13m

Yield 2 servings

Number Of Ingredients 7

2 eggs
A splash of white wine vinegar
About ¼ pound/250 g trimmed frisée
4 slices bacon, cut into small pieces (about 4 ounces/110 g total)
3 Tbsp red wine or balsamic vinegar
1 to 2 tablespoons olive oil
Salt and pepper

Steps:

  • Poach the eggs: bring a shallow pan of water to the boil. Add a splash of white wine vinegar. Reduce the heat to a simmer and stir to get the liquid moving in one direction, like a whirlpool. Break in the eggs, one at a time. Poach until the white is set, but the yolk still runny inside, 2 to 3 minutes. Lift them out with a slotted spoon, and set them on paper towel to drain. (You can trim the edges a little if you want to). Turn off the water, and cover to keep warm for reheating the eggs.
  • Wash the greens and spin them dry. Fry the bacon in a sauté pan or wok until crisp, about 5 minutes. Deglaze the pan with the vinegar and boil to reduce to about 2 teaspoons. Add enough oil to make a dressing. Toss the greens in the pan for a few seconds just to coat- don't let them wilt.
  • Divide among two plates and season with fleur de sel and freshly ground pepper. Reheat the eggs in the water for a second or two, lift out, drain, and set alongside each salad. Season, and serve.

BACON AND EGG SALAD SANDWICHES



Bacon and Egg Salad Sandwiches image

Make and share this Bacon and Egg Salad Sandwiches recipe from Food.com.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

6 eggs
6 slices bacon
1/3 cup celery, sliced
1/3 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
4 slices tomatoes
8 slices whole wheat bread

Steps:

  • Place eggs in medium saucepan; cover with cold water.
  • Bring to boil.
  • Reduce heat; simmer about 15 minutes.
  • Meanwhile cook bacon until crisp.
  • Drain on paper towel; crumble.
  • Immediately drain; run cold water over eggs to stop cooking.
  • Peel eggs; chop.
  • In medium bowl, combine chopped eggs, celery, mayonnaise, salt and pepper; mix well.
  • Stir in bacon.
  • Chill to help blend flavors.
  • Layer lettuce, egg salad and tomato slices on 4 slices of bread.
  • Top with remaining bread slices.

EGG SALAD WITH BACON AND OLIVES



Egg Salad With Bacon and Olives image

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

6 hard-boiled eggs
1/2 yellow onion, diced
1 strip roasted red pepper, chopped
9 green olives, pitted and minced
3 slices bacon, cooked and chopped (I use turkey bacon)
1/4 cup mayonnaise (Hellman's has a good light version)
paprika

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

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