Egg Salad With Bacon And Olives Food

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.

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.

BISTRO BACON AND EGG SALAD

Steps:

• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Using a slotted spoon, transfer the bacon to a paper towel. Pull the skillet from the heat (leave drippings in the skillet) and stir in 1 12 tablespoons cider vinegar, scraping up any browned bits clinging to the skillet. Pour the mixture into a large bowl and whisk in mustard, salt and pepper to taste, and olive oil.
• Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the remaining 1 tablespoon vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, about 4 minutes.
• While the eggs poach, toss the greens with the vinaigrette and bits of bacon. Divide the salad among 4 plates or shallow bowls. Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel, and place 2 of them on top of each salad. Add bread to each plate and serve.

BACON AND MACARONI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
• Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.

ROMAINE SALAD WITH BACON AND HARD-BOILED EGGS

Steps:

• Hard-boil eggs:
• Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes.
• Make salad:
• While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet.
• Peel eggs and finely chop.
• Put romaine and egg in a serving bowl.
• Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes. Add vinegar and salt and boil, swirling skillet, 10 seconds. Pour hot dressing over romaine and egg and toss to combine. Add bacon and toss salad, then season with salt and pepper.

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.

POTATO SALAD WITH BACON AND EGGS

Steps:

• Place potatoes in a large pot and pour in cold water to cover by 2". Add 2 Tbsp. salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the dressing).
• Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes (whites and yolks will be set). Drain; transfer to a bowl of ice water and let cool. Drain, peel, and quarter eggs.
• Cook bacon in a large skillet over medium heat, turning halfway through, until brown and crisp, 8-10 minutes. Transfer bacon to paper towels to drain and let cool slightly. Tear into 1" pieces. Reserve 2 Tbsp. bacon fat in pan.
• Whisk mayonnaise, sour cream, relish, mustard, garlic powder, pepper, and remaining 1/2 tsp. salt in a large bowl. Add potatoes, eggs, tomatoes, olives, half of bacon, and reserved bacon fat and fold gently until combined and completely coated. Transfer salad to a platter and top with remaining bacon.

BIG EGG, BACON & BEAN SALAD

Steps:

• Bring a large pan of water to the boil, add salt, then drop in the potatoes and set the timer for 20 mins. With 8 mins to go, add the eggs to the pan, making sure they're submerged. With 4 mins to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water.
• While everything boils, heat the grill to high. Grill the bacon for about 8 mins, turning halfway, until crisp and golden. Snip into bite-size pieces. Whisk all the dressing ingredients together with some seasoning in an airtight container. Peel the eggs and cut the potatoes in half. Layer up the potatoes, beans, olives, spinach and bacon, in that order, in a large lidded container, then tuck the eggs around. Chill until needed.
• Just before eating, lift out the eggs and cut in half. Shake or whisk the dressing again, then toss the salad with most of the dressing. Scatter the eggs and croutons on top, drizzle the rest of the dressing over the cut eggs, then tuck in.

MOM'S BROCCOLI & GREEN OLIVE SALAD

Steps:

• Mix broccoli, bacon and green olives together.
• Mix in enough mayo to hold the above ingredients together.
• Gently mix in the eggs, adding more mayo to hold all ingredients together.
• We serve this on lettuce leaves.