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
SHRIMP EGG SALAD
"My family loves this change-of-pace sandwich filling," says field editor Ruth Ann Stelfox of Raymond, Alberta. "It has a tasty blend of ingredients."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers.
Nutrition Facts :
SHRIMP EGG SALAD
This recipe was inspired by the open face shrimp sandwich served at Ikea's cafeteria and my love of deviled eggs.
Provided by MEISENBACH
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaves to serve.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 1.6 g, Cholesterol 438.6 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.3 g, SaturatedFat 3.6 g, Sodium 428.8 mg, Sugar 0.8 g
BACON AND EGG SALAD
Steps:
- Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain. Add the shallots to the pan and cook until softened, 2 to 3 minutes. Pour in 2 tablespoons vinegar, reduce the heat and simmer gently for 1 minute.
- In a large skillet, bring about 6 cups of water and 1 tablespoon of vinegar to gentle simmer. Crack the eggs, 1 at a time, and gently slip them it into the water. Cook until white is set but yolk is still runny, about 1 1/2 to 2 minutes.
- Add the frisee and crisp bacon pieces to the warm pan dressing, season with salt and pepper, to taste, and toss to coat. Divide the dressed frisee and bacon between 4 plates; top with a poached egg and season with salt and pepper, to taste. Serve immediately.
WARM SPINACH SALAD WITH EGGS AND BACON
Steps:
- In a microwave-safe bowl, heat dressing in microwave on HIGH for 30 seconds.
- In a large bowl, combine spinach, artichoke hearts, eggs, and bacon. Pour warm dressing over top and toss to dress salad.
- Serve immediately.
EGG SALAD WITH SHRIMP AND BACON
Make and share this Egg Salad With Shrimp and Bacon recipe from Food.com.
Provided by lindenwoof
Categories Spreads
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare 1st 3 ingredients and cool.
- Grate or chop eggs and combine with chopped shrimp and crumbled crisp bacon.
- Add onion, celery, mayonnaise (more if needed) and cayenne pepper.
- Use for sandwiches, or party spread.
- (Notice omision of salt due to use of bacon).
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.
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- Heat a cast-iron skillet to medium-high heat. Once hot, place the bacon in the pan and cook until deeply brown and crisp. Remove from the skillet and add to a paper towel-lined plate. Cool the bacon to room temperature, set aside.
- Prepare the shrimp by removing their tails, rinsing, and drying with a paper towel. In a small bowl, combine the shrimp, olive oil, Cajun seasoning, smoked paprika, and lemon zest. Add a pinch of kosher salt and black pepper, then toss to coat. Cover the bowl and let the shrimp marinate for 10 minutes.
- Bring the cast-iron skillet (with the bacon grease still in it) back to medium-high heat, then carefully toss in the shrimp. Be sure to spread out the shrimp a bit. Cook for about 2 minutes on each side or until plump and pink. Remove from heat and transfer the shrimp to a small heat-safe bowl. Set aside.
- As you wait for the shrimp to cool down, make the egg salad binder. Add mayonnaise, yellow mustard, lemon juice, bacon grease (remaining from cooking), and hot sauce to a bowl, whisking to combine. Cover the bowl and refrigerate until needed.
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