Best Bacon N Egg Salad Sandwiches 1127755 Recipes

BACON AND EGG SALAD SANDWICHES

Steps:

• Place eggs in medium saucepan; cover with water. Bring to a boiling over high heat; cover and remove from heat. After 6 minutes, remove 2 eggs. Rinse with cold water; peel and set aside. Let remaining eggs stand in hot water 4 minutes more. Drain; rinse with cold water. Peel and coarsely chop the 10-minute eggs.
• Meanwhile, in 12-inch skillet cook bacon until crisp; drain. Discard drippings and wipe pan with paper towel. Lightly toast both sides of bread slices in skillet. In small bowl combine mayonnaise and mustard.
• Top 4 of the bread slices with basil leaves, chopped egg, and cucumber. Halve the remaining two eggs and place one half on each sandwich. Top with mayonnaise mixture, bacon and remaining bread slices. Serves 4.

BACON AND EGG SALAD SANDWICH

Steps:

• In a small bowl, combine the bacon, mayonnaise, mustard and capers. Add eggs; stir gently to combine. Spread over two slices of bread; top with lettuce and remaining bread. Serve immediately.

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 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 SANDWICH

Steps:

• Mix eggs, mayo and mustard in medium bowl. Stir in bacon.
• Spread egg mixture evenly onto 4 of the bread slices; top with lettuce.
• Cover with remaining 4 bread slices.

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.

BACON AND EGG SALAD SANDWICHES

Steps:

• Place eggs in medium saucepan; cover with cold water.
• Bring to boil.
• Reduce heat; simmer about 15 minutes.
• Meanwhile cook bacon until crisp.
• Drain on paper towel; crumble.
• Immediately drain; run cold water over eggs to stop cooking.
• Peel eggs; chop.
• In medium bowl, combine chopped eggs, celery, mayonnaise, salt and pepper; mix well.
• Stir in bacon.
• Chill to help blend flavors.
• Layer lettuce, egg salad and tomato slices on 4 slices of bread.
• Top with remaining bread slices.

BACON 'N' EGG SALAD SANDWICHES

Steps:

• In a large bowl, combine the first seven ingredients.
• Add the eggs and mix well.
• Cover and refrigerate for at least 2 hours.
• Serve on lettuce-lined croissants.

BACON, EGG AND CHEESE SANDWICH

Steps:

• Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
• If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
• Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
• Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.