Bacon And Egg Salad Tea Sandwiches Recipes

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BACON AND EGG SALAD SANDWICH



Bacon and Egg Salad Sandwich image

"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

2 bacon strips, cooked and crumbled
3 tablespoons mayonnaise
1 tablespoon spicy brown mustard
1-1/2 teaspoons capers, drained
3 hard-boiled large eggs, chopped
4 slices sandwich bread
2 lettuce leaves

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



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.

BACON-AND-EGG SALAD TEA SANDWICHES



Bacon-and-Egg Salad Tea Sandwiches image

A tea sandwich becomes breakfast or lunch-worthy thanks to hard-boiled eggs and bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 3 dozen

Number Of Ingredients 10

6 large hard-boiled eggs, peeled and finely chopped
1/2 cup mayonnaise
2 1/2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
6 slices bacon (about 5 ounces), cooked and coarsely chopped
1/2 teaspoon hot-pepper sauce, such as Tabasco
Coarse salt and freshly ground black pepper
5 tablespoons unsalted butter, room temperature
18 thin slices white bread
1/4 cup finely chopped chives

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.

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.

SOUTHERN TEA SANDWICHES



Southern Tea Sandwiches image

Provided by Kardea Brown

Time 30m

Yield 32 finger sandwiches

Number Of Ingredients 17

One 8-ounce container whipped cream cheese
1 tablespoon minced fresh chives
1 tablespoon thinly sliced green onions
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
3/4 cup mayonnaise, plus more if needed
2 tablespoons minced fresh parsley
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
6 hard-boiled large eggs, peeled and chopped
4 slices bacon, cooked and crumbled
Kosher salt and freshly ground black pepper
1 loaf white bread (about 16 slices)
One 6-ounce package thinly sliced smoked salmon
1/2 lemon
1 Persian cucumber, sliced into 16 rounds about 1/4-inch thick

Steps:

  • For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
  • For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
  • For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
  • Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.

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 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.

BACON AND EGG SALAD TEA SANDWICHES



Bacon and Egg Salad Tea Sandwiches image

Yield makes 3 dozen

Number Of Ingredients 10

6 large hard-boiled eggs, peeled and finely chopped
1/2 cup mayonnaise
2 1/2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
6 slices bacon (about 5 ounces), cooked and coarsely chopped
1/2 teaspoon hot pepper sauce, such as Tabasco
Coarse salt and freshly ground black pepper
5 tablespoons unsalted butter, room temperature
18 thin slices white bread
1/4 cup finely chopped chives

Steps:

  • Place the chopped eggs in a medium bowl. Add the mayonnaise, mustard, cayenne, and bacon; stir to combine. Add the hot pepper sauce, and season with salt and pepper.
  • Thinly spread butter on 2 slices of bread; cover 1 slice with egg salad, and top with the other slice. Use a serrated knife to trim the crusts and cut into 4 squares. Dip one edge of each square in the chopped chives. Repeat with the remaining ingredients. Cover the sandwiches with damp paper towels until ready to serve.

BACON-EGG SALAD SANDWICH



Bacon-Egg Salad Sandwich image

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

4 hard-cooked eggs, chopped
1/4 cup KRAFT Real Mayo Mayonnaise
1 tsp. GREY POUPON Country Dijon Mustard
4 slices OSCAR MAYER Bacon, cooked, drained and crumbled
8 slices whole grain bread
4 large lettuce leaves

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

BACON 'N' EGG SALAD SANDWICHES



Bacon 'n' Egg Salad Sandwiches image

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

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

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

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