Zippy Bacon Egg Salad Sandwiches Recipes

ZIPPY EGG SALAD

Steps:

• Whisk mayonnaise, Parmesan cheese, soy sauce, lime juice, red pepper, salt, and black pepper in a bowl.
• Stir eggs and celery into the mayonnaise mixture until well coated.
• Cover bowl with plastic wrap and refrigerate until chilled before serving.

EGG SALAD AND BACON SANDWICH

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.

ZIPPY BACON-EGG SALAD SANDWICHES

Steps:

• Mix eggs, radishes, mayo, horseradish sauce and pepper.
• Spread evenly onto 2 of the bread slices; top each with 3 bacon slices and second bread slice.

ORIGINAL RANCH BACON & EGG SALAD SANDWICH

Steps:

• Mix all ingredients together. Chill.
• Spread on favorite sandwich bread or rolls.
• ENJOY.

BACON AND EGG SALAD SANDWICHES

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.

BACON AND EGG SALAD

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.

ZIPPY EGG SALAD

Steps:

• Mix the first 5 ingredients. Stir in eggs and green onion. Serve on bread. If desired, top with tomato.

EGG SALAD WITH BACON

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.

BACON-EGG SALAD SANDWICH

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.

BACON, EGG, AND CHEESE SANDWICH, NEW YORK CITY DELI-STYLE

Steps:

• Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted).
• Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.
• Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

BACON-AND-EGG SALAD TEA SANDWICHES

Steps:

• Place chopped eggs in a medium bowl. Add mayonnaise, mustard, cayenne, and bacon; stir to combine. Add hot-pepper sauce, and season with salt and pepper.
• Thinly spread butter on two slices of bread; cover one slice with egg salad, and top with other slice. Use a serrated knife to trim crusts and cut into four squares. Dip one edge in chopped chives. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

BEST-EVER EGG SALAD SANDWICHES

Steps:

• Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
• Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
• Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.