Egg Salad With Bacon And Olives Recipes

THE BEST EGG SALAD

Steps:

• Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
• Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.

EGG SALAD WITH OLIVES RECIPE

Steps:

• Place eggs into a large bowl or the bowl of your stand mixer and mash with a fork or using the paddle attachment of your stand mixer. Add mayonnaise and mix together until well-combined and eggs are light and fluffy. Add salt and ground black pepper to taste.
• Stir in sliced olives and pimentos and onion into egg salad.

BACON EGG SALAD

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.

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.

EGG SALAD SANDWICH WITH OLIVES

Steps:

• Boil eggs and plunge into an ice bath. Peel the eggs and roughly chop them. Add to a medium bowl.
• Add chopped green olives, mayonnaise, mustard, salt and pepper and mix until well combined.
• Taste and adjust seasonings to your liking.
• Spread egg salad on bread and top with lettuce and tomato if you prefer. Serve immediately.

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.

BEST-EVER EGG SALAD SANDWICHES

Steps:

• Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
• Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
• Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.

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.

POTATO SALAD WITH BACON, OLIVES, AND RADISHES

Steps:

• Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes.
• Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.
• Chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard boiled eggs on top. ENJOY!!!

EGG SALAD WITH CAPERS AND OLIVES

Steps:

• Finely chop eggs and move to a bowl.
• Add the remaining ingredients. Salt and pepper to taste, mixing well.
• Enjoy!

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.