Home
Site Search
Cookbook Store
Site News
Contact
British
Cheesecakes
Chicken
Chinese Recipes
Conversion chart
Cookies
Desserts
Diet Recipes
ezine back issues
German
Greek
Hamburgers
Irish
Italian
Kitchen Tips
Meatloaf
Recipes Blog
Salads
Sauces
Vegetarian
Chicken Casseroles
Smoothies
Bean Salads
Pasta Salads
Thai Recipes


Bacon and Egg Salad

Submitted by David McCarthy, Australia



Bacon and egg salad is unique becaue most of us associate bacon and eggs with a heavy breakfast and not a light lunch. Sure it's adventurous but life should be adventurous rather than boring.

This salad is truly tasty and different from the average salad concept; that's even more reason to try it out. One tip that you may like to use: I use pancetta rather than bacon and a couple of ounces less because it gives a much stronger taste - however it is saltier so be careful how much seasoning you add.


Ingredients

12 hard-boiled eggs, peeled & chopped

6 celery ribs (stalks), chopped

5 scallions or green onions (Spring onions), sliced

12 ounces (340 grams) bacon cut in 1" squares. Cooked crisp & drained (I prefer using a lesser amount of pancetta, but the choice is yours.)

2 Tablespoons caraway seeds

4 Tablespoons prepared white horseradish, drained

1 cup mayonnaise

Salt & freshly ground black pepper to taste

1/2 cup chopped fresh parsley



Method

Gently toss the eggs, celery, scallions, bacon & caraway seeds together in a medium-size bowl to combine.

Mix the horseradish and mayonnaise and fold into the salad.

Season to taste with salt & pepper. Garnish with parsley.

Bon appetit. Enjoy your bacon and egg salad.


Go to top of Bacon and Egg Salad Recipe page.



footer for bacon and egg salad page