Best Asparagus Bacon And Egg Salad Recipes

EGG SALAD SANDWICH W/BACON AND ASPARAGUS image

Yield 4 Sandwiches

Number Of Ingredients 17

8 (1/2-inch-thick) slices pain au levain or other hard country bread (about 1/2 a loaf), toasted
12 stalks grilled asparagus (about 1/2 a bunch)
8 grilled scallions, cut in half crosswise
4 slices cooked bacon, crumbled
3/4 cup Egg Salad
For Egg Salad:
6 freshly hard-cooked large eggs
2 teaspoons Dijon mustard
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped cornichons
1 tablespoon finely chopped brine packed capers
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh chervil

Steps:

For egg salad: 1. Peel the hard-cooked eggs and separate the whites from the yolks, reserving each separately. 2. Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-size pieces will remain). Add mustard and continue mashing until it is well incorporated. 3. Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking. Stir in vinegar, salt, and pepper. 4. Finely chop the egg whites and add to the yolk paste. Add cornichons, capers, and herbs, and fold together until evenly combined. Taste and adjust seasoning as necessary. For Sandwich: 1. Top 4 slices of bread each with 3 stalks of asparagus and 2 scallion halves (trim the length of asparagus and scallions as needed). 2. Spoon 3 tablespoons of Egg Salad over the vegetables and sprinkle crumbled bacon over the sauce. Top with remaining slices of bread and serve.

Asparagus Egg and Bacon Salad-Skinnytaste Recipe - (4/5) image

Provided by á-4131

Number Of Ingredients 7

1 large hard boiled egg, peeled and sliced
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon
1/2 tsp Dijon mustard
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper, to taste

Steps:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

ASPARAGUS BACON AND EGG SALAD image

Yield 1

Number Of Ingredients 7

1 large hard boiled egg, peeled and sliced
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon
1/2 tsp Dijon mustard
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper, to taste

Steps:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

Asparagus Bacon and Egg Salad image

Provided by @MakeItYours

Number Of Ingredients 8

1 pound asparagus
3 tablespoons mayonnaise
1 tablespoon dijon mustard
1 tablespoon lemon juice
salt and pepper to taste
3 hard boiled eggs, peeled and diced
4 slices bacon, cooked and crumbled
1 tablespoon chives, thinly sliced

Steps:

Bring some water to boil in a wide pan, add the asparagus and simmer until they just turn a bright green, before transferring to a bowl filled with cold water to cool.
Mix the mayo, mustard, lemon juice, salt and pepper.
Optionally slice the asparagus into bite sized pieces and toss with the diced eggs, crumbled bacon and chives.