Egg Salad With Bacon And Horseradish Food

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.

KALE & BACON SALAD WITH HONEY-HORSERADISH VINAIGRETTE

Steps:

• On a serving platter or individual plates, arrange kale and basil. Top with sprouts, bacon, cheese, avocado, egg and tomatoes., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; serve immediately.

EGG SALAD WITH BACON AND HORSERADISH

Steps:

• Gently combine the eggs, celery, scallions, bacon and caraway seeds in a medium sized bowl.
• Mix the horseradish and mayonnaise and fold into the salad.
• Season to taste with salt and pepper.
• Garnish with parsley.

AWESOME EGG SALAD WITH A KICK

Steps:

• In a medium bowl, stir together the eggs, mayonnaise, sour cream, paprika, mustard, horseradish, red onion and bacon bits. Season with salt and pepper to taste. Serve immediately, or refrigerate until serving.

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.

EGG SALAD WITH BACON AND OLIVES

Steps:

• Chop hard boiled eggs and put into a bowl.
• Add chopped onion, red pepper, olives and bacon.
• Mix in the mayo.
• Sprinkle with Paprika.

HOT SHRIMP, BACON, AND HORSERADISH CASSEROLE DIP

Steps:

• Preheat oven to 350°. Grease a shallow 1 quart casserole.
• Cook bacon in a medium skillet until crisp.
• Crumble and set aside.
• Chop shrimp to small bite size pieces.
• In a large mixing bowl, mash cream cheese and mayo together till well blended.
• Add the rest of ingredients.
• Pour into the casserole dish and bake till browned and bubbly 20-25 minutes.
• Serve with crackers or party rye.