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 :
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.
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.
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 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 SANDWICHES
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
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 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 SANDWICH
Egg salad sandwiches ... add bacon .. yum ! My recipe is for you to customize to suit your own taste. I do not put quantities .. I like more dill than some and I like less salt than others. So just use this as a guide and go nuts mixing and matching and then enjoy a truly delicious sandwich! By the way .. this mixture is also...
Provided by Maggie M
Categories Sandwiches
Number Of Ingredients 16
Steps:
- 1. Shred or finely chop the hard boiled egg. Add all other ingredients - except the mayonnaise, croissant and the optional garnish toppings - to the egg in a bowl and mix until well blended. Add just enough mayonnaise to hold it together .. do not overdress your egg salad. Chill for at least an hour before serving atop a soft flaky croissant.
BACON 'N' EGG SALAD SANDWICHES
I love egg salad, but this is over-the-top delicious. Recipe courtesy of Taste of Home 2010 Contest-Winning Annual Recipes and Jane Ozment of Purcell, Oklahoma. She substitutes English muffins or toasted bread if she doesn't have croissants.
Provided by AmyZoe
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients.
- Add the eggs and mix well.
- Cover and refrigerate for at least 2 hours.
- Serve on lettuce-lined croissants.
Nutrition Facts : Calories 445, Fat 28.9, SaturatedFat 12.9, Cholesterol 291.5, Sodium 513, Carbohydrate 30.4, Fiber 1.8, Sugar 8.5, Protein 15.5
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
BLEU EGG SALAD AND BACON SANDWICH
Make and share this Bleu Egg Salad and Bacon Sandwich recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coarsely chop the eggs and combine them with the celery, bacon, scallion and bleu cheese dressing in a mixing bowl; stir well.
- Keep chilled until just before serving.
- Spread the salad evenly, topped with lettuce and tomato, on your choice of rolls or bread pieces of bread.
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BACON AND EGG SALAD SANDWICHES - BETTER HOMES
From bhg.com
5/5 (3)Total Time 20 minsServings 4Calories 614 per serving
- Place eggs in medium saucepan; cover with water. Bring to a boiling over high heat; cover and remove from heat. After 6 minutes, remove 2 eggs. Rinse with cold water; peel and set aside. Let remaining eggs stand in hot water 4 minutes more. Drain; rinse with cold water. Peel and coarsely chop the 10-minute eggs.
- Meanwhile, in 12-inch skillet cook bacon until crisp; drain. Discard drippings and wipe pan with paper towel. Lightly toast both sides of bread slices in skillet. In small bowl combine mayonnaise and mustard.
- Top 4 of the bread slices with basil leaves, chopped egg, and cucumber. Halve the remaining two eggs and place one half on each sandwich. Top with mayonnaise mixture, bacon and remaining bread slices. Serves 4.
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