Best Bacon And Egg Breakfast Salad With Avocado Dressing Recipes

Bacon and Egg Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 40m

Yield 4 servings

Number Of Ingredients 10

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

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.

Bacon and Egg Salad Sandwiches image

Provided by Charlotte J

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

Steps:

Place eggs in medium saucepan; cover with cold water.
Bring to boil.
Reduce heat; simmer about 15 minutes.
Meanwhile cook bacon until crisp.
Drain on paper towel; crumble.
Immediately drain; run cold water over eggs to stop cooking.
Peel eggs; chop.
In medium bowl, combine chopped eggs, celery, mayonnaise, salt and pepper; mix well.
Stir in bacon.
Chill to help blend flavors.
Layer lettuce, egg salad and tomato slices on 4 slices of bread.
Top with remaining bread slices.