Big Egg Bacon Bean Salad Recipes

BEAN AND BACON SALAD

Bean and Bacon Salad image

My father used to enjoy making this when we were kids. Now I make it for potlucks, and it's a huge crowd pleaser!

Provided by Declan's Mama

Categories Meat and Poultry Recipes Pork Bacon Salad

Time 1h25m

Yield 6

Number Of Ingredients 11

Ingredients

10 slices bacon
2 tablespoons vinegar
½ cup mayonnaise
2 tablespoons white sugar
1 (15.25 ounce) can kidney beans, drained and rinsed
1 ½ cups shredded cabbage
½ cup diced celery
2 tablespoons chopped fresh parsley
⅓ cup finely chopped onion
1 teaspoon salt
1 dash ground black pepper

Steps:

In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 21.3 g, Fiber 5.2 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 1013.2 mg, Sugar 5.4 g

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

Ingredients

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

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