Bacon And Egg Salad Tea Sandwiches Recipes

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EGG SALAD AND BACON SANDWICH



Egg Salad and Bacon Sandwich image

On days I don't have much time to cook, egg salad on croissants hits the spot. It's also nice made with toasted bread or English muffins. Our family loves egg dishes of any kind. Luckily, my mom owns 30 chickens and keeps me supplied with farm-fresh ingredients.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

4 bacon strips, cooked and crumbled
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1/3 cup mayonnaise
2 tablespoons minced chives
1/4 teaspoon salt
1/4 teaspoon pepper
10 hard-boiled large eggs, chopped
8 lettuce leaves
8 croissants, split

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.

Nutrition Facts : Calories 470 calories, Fat 32g fat (13g saturated fat), Cholesterol 327mg cholesterol, Sodium 727mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

BACON AND EGG SANDWICH



Bacon and Egg Sandwich image

This is our favorite sandwich. The bread can also be toasted. I sometimes make it without the egg for a lighter version.

Provided by cuisinebymae

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

2 slices white bread
3 slices crisp bacon
1 fried egg
sliced tomatoes
Miracle Whip

Steps:

  • Spread 1 slice of bread with Miracle Whip.
  • Add the fried egg.
  • (While the egg is cooking, I flatten it with a metal spatula to break the yolk-it fits the bread better.) Spread the egg thinly with Miracle Whip.
  • Add crisp bacon in a single layer.
  • Next, a layer of tomato slices.
  • Cover with other slice of bread spread with Miracle Whip.

Nutrition Facts : Calories 334.3, Fat 16.4, SaturatedFat 5.2, Cholesterol 212.4, Sodium 880.9, Carbohydrate 26, Fiber 1.2, Sugar 2.3, Protein 19

BACON AND EGG SALAD SANDWICH



Bacon and Egg Salad Sandwich image

"My husband and I often enjoy these simple but special sandwiches for dinner," writes Esther Danielson from Lake Arrowhead, California. "Add a bowl of soup, side salad or carrot and celery sticks for a nourishing, full-size meal!"

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

2 bacon strips, cooked and crumbled
3 tablespoons mayonnaise
1 tablespoon spicy brown mustard
1-1/2 teaspoons capers, drained
3 hard-boiled large eggs, chopped
4 slices sandwich bread
2 lettuce leaves

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.

Nutrition Facts :

BACON-EGG SALAD SANDWICH



Bacon-Egg Salad Sandwich image

Take egg salad to the next level with this flavorful Bacon-Egg Salad Sandwich recipe. Bacon and eggs, so delicious on a breakfast plate, are mixed together with mayo and Dijon mustard to make this Bacon-Egg Salad Sandwich.

Provided by My Food and Family

Categories     Dairy

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 6

4 hard-cooked eggs, chopped
1/4 cup KRAFT Real Mayo Mayonnaise
1 tsp. GREY POUPON Country Dijon Mustard
4 slices OSCAR MAYER Bacon, cooked, drained and crumbled
8 slices whole grain bread
4 large lettuce leaves

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.

Nutrition Facts : Calories 350, Fat 21 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 225 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

BACON DIJON EGG SALAD SANDWICH



Bacon Dijon Egg Salad Sandwich image

This recipe has been in our family for over 100 years.

Provided by AlwaysHungry

Categories     Salad     Egg Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 11

10 hard-cooked eggs, chopped
6 slices crispy cooked bacon, chopped
⅓ cup creamy salad dressing (such as Miracle Whip®), or more to taste
¼ cup chopped red onion
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 tablespoon chopped fresh chives
1 teaspoon lemon juice
½ teaspoon dill
½ teaspoon seasoned salt
6 Kaiser rolls, split

Steps:

  • Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve.

Nutrition Facts : Calories 428.9 calories, Carbohydrate 27 g, Cholesterol 376.9 mg, Fat 26.9 g, Fiber 1.1 g, Protein 17.9 g, SaturatedFat 7.6 g, Sodium 887.5 mg, Sugar 4.6 g

BACON AND EGG SALAD SANDWICHES



Bacon and Egg Salad Sandwiches image

Make and share this Bacon and Egg Salad Sandwiches recipe from Food.com.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

6 eggs
6 slices bacon
1/3 cup celery, sliced
1/3 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
4 slices tomatoes
8 slices whole wheat bread

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 EGG SALAD



Bacon Egg Salad image

Bacon Egg Salad- egg salad tastes even better with lots of crispy, salty bacon added. Makes a great sandwich spread for a summer lunch.

Provided by Christin Mahrlig

Categories     Lunch

Number Of Ingredients 7

12 large eggs
1/2 to 3/4 cup mayonnaise, (depending on how mayonnaisey you want it)
1 teaspoon yellow mustard
few pinches of salt
1/4 teaspoon pepper
8 slices bacon, (cooked and crumbled)
2 tablepsoons finely chopped red onion

Steps:

  • Place eggs in a large pot and cover with 2 inches of water. Bring to a rolling boil, cover the pot, and turn the burner off. Let pot sit on the burner for 12 minutes.Drain and run cold water over the eggs until they cool. Peel the eggs.
  • Place the eggs in a large bowl and chop with a knife or mash with a fork. You can chop a little or a lot depending on how much texture you like in your egg salad.
  • Add remaining ingredients and mix well.
  • Cover with plastic wrap and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 295 kcal, ServingSize 1 serving

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

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

BACON-AND-EGG SALAD TEA SANDWICHES



Bacon-and-Egg Salad Tea Sandwiches image

A tea sandwich becomes breakfast or lunch-worthy thanks to hard-boiled eggs and bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 3 dozen

Number Of Ingredients 10

6 large hard-boiled eggs, peeled and finely chopped
1/2 cup mayonnaise
2 1/2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
6 slices bacon (about 5 ounces), cooked and coarsely chopped
1/2 teaspoon hot-pepper sauce, such as Tabasco
Coarse salt and freshly ground black pepper
5 tablespoons unsalted butter, room temperature
18 thin slices white bread
1/4 cup finely chopped chives

Steps:

  • Place chopped eggs in a medium bowl. Add mayonnaise, mustard, cayenne, and bacon; stir to combine. Add hot-pepper sauce, and season with salt and pepper.
  • Thinly spread butter on two slices of bread; cover one slice with egg salad, and top with other slice. Use a serrated knife to trim crusts and cut into four squares. Dip one edge in chopped chives. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

SOUTHERN TEA SANDWICHES



Southern Tea Sandwiches image

Provided by Kardea Brown

Time 30m

Yield 32 finger sandwiches

Number Of Ingredients 17

One 8-ounce container whipped cream cheese
1 tablespoon minced fresh chives
1 tablespoon thinly sliced green onions
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
3/4 cup mayonnaise, plus more if needed
2 tablespoons minced fresh parsley
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
6 hard-boiled large eggs, peeled and chopped
4 slices bacon, cooked and crumbled
Kosher salt and freshly ground black pepper
1 loaf white bread (about 16 slices)
One 6-ounce package thinly sliced smoked salmon
1/2 lemon
1 Persian cucumber, sliced into 16 rounds about 1/4-inch thick

Steps:

  • For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
  • For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
  • For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
  • Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.

BACON AND EGG SALAD TEA SANDWICHES



Bacon and Egg Salad Tea Sandwiches image

Yield makes 3 dozen

Number Of Ingredients 10

6 large hard-boiled eggs, peeled and finely chopped
1/2 cup mayonnaise
2 1/2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
6 slices bacon (about 5 ounces), cooked and coarsely chopped
1/2 teaspoon hot pepper sauce, such as Tabasco
Coarse salt and freshly ground black pepper
5 tablespoons unsalted butter, room temperature
18 thin slices white bread
1/4 cup finely chopped chives

Steps:

  • Place the chopped eggs in a medium bowl. Add the mayonnaise, mustard, cayenne, and bacon; stir to combine. Add the hot pepper sauce, and season with salt and pepper.
  • Thinly spread butter on 2 slices of bread; cover 1 slice with egg salad, and top with the other slice. Use a serrated knife to trim the crusts and cut into 4 squares. Dip one edge of each square in the chopped chives. Repeat with the remaining ingredients. Cover the sandwiches with damp paper towels until ready to serve.

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