Best Soft Boiled Egg Bacon Watercress Salad Recipes

EGG SALAD WITH BACON

Egg Salad with Bacon image

Traditional egg salad with an added twist of dill, lemon, and bacon.

Provided by MyPrecious

Categories Salad Egg Salad Recipes

Time 1h35m

Yield 4

Number Of Ingredients 8

Ingredients

6 large eggs
⅓ cup finely diced bacon
¼ cup mayonnaise
¼ cup chopped green onions
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon prepared yellow mustard

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.

Nutrition Facts : Calories 236.7 calories, Carbohydrate 2.2 g, Cholesterol 289.5 mg, Fat 20.4 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 4.6 g, Sodium 333 mg, Sugar 1 g

BACON-WATERCRESS SALAD

Bacon-Watercress Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

6 slices bacon
3 oranges
1 clove garlic, coarsely chopped
Kosher salt
2 tablespoons red wine vinegar
Freshly ground pepper
1/3 cup extra-virgin olive oil
1 medium bunch watercress, tough stems removed
1 cup fresh parsley leaves
1 small head escarole, outer leaves removed, torn
1/3 cup roughly chopped toasted hazelnuts
1/3 cup roughly chopped dried dates
1/3 cup crumbled blue cheese
Toasted cornbread, for serving (optional)

Steps:

Cook the bacon in a large skillet over medium-high heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
Meanwhile, segment the oranges: Cut the ends off, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds.
Put the garlic on a cutting board and sprinkle with 1/4 teaspoon salt, then mash into a paste with the flat side of a large knife. Whisk the vinegar and garlic paste in a large bowl and season with salt and pepper, then whisk in the olive oil. Add the watercress, parsley and escarole and toss to coat. Divide the salad among plates and crumble the bacon on top. Sprinkle with the oranges, hazelnuts, dates and blue cheese. Serve with cornbread, if desired.

Nutrition Facts : Calories 440, Fat 32 grams, SaturatedFat 7 grams, Cholesterol 19 milligrams, Sodium 537 milligrams, Carbohydrate 31 grams, Fiber 9 grams, Protein 11 grams