Bacon and Egg Salad

Total Time:
35 min
Prep:
5 min
Inactive:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 6 slices bacon
  • 6 hard-boiled large eggs, peeled and chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon minced fresh chives
  • 1 tablespoon stone-ground mustard
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • 1 ripe avocado, sliced, optional
  • 1 Roma tomato, sliced, optional
  • 4 croissants, lightly toasted, optional
Directions
Watch how to make this recipe.
  • 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.


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    This recipe is featured in:

    The Kitchen