Bacon Egg Salad Croissants Recipes

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.

BACON, EGG, AND CHEESE CROISSANT

Steps:

• Preheat oven to 400°F.
• Cut the croissants in half, lengthwise, splitting the top and bottom half. Place the bottom halves on a baking sheet.
• To the bottom half of each croissant, add a slice of cheese, 3 slices of bacon, and 1/4 of the Country Buttermilk Scrambled Eggs.* Top each with another slice of cheese. Cover with the top half.
• Brush the tops of the croissants with the egg wash and bake for five minutes, or until the cheese melts.

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.

BACON EGG SALAD CROISSANTS

Steps:

• In a bowl, cominbe the eggs, celery, mayonnaise, mustard, salt and pepper.
• Fold in bacon.
• Place lettuce leaf, tomato slice and 1/2 cup of the egg salad on each croissant.
• Enjoy :).

DELUXE CLASSIC EGG SALAD RECIPE

Steps:

• In a medium bowl, cream together butter and cream cheese until smooth.
• Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended.
• Add eggs and mix well.
• Serve on bread or croissants
• Sprinkle with paprika or add dill pickle relish or bacon if desired.

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.