Bacon and Egg Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 594
- Total Fat
- 49
- Saturated Fat
- 14
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 19
- Cholesterol
- 332
- Sodium
- 656
- Total: 40 min
- Active: 10 min
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
- 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.