BACON AND EGG MACARONI SALAD RECIPES

Steps:

• Preheat the oven to 375 degrees F.
• Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop.
• Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.
• Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta.
• While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.

Steps:

• In a small pot, cover the eggs with water and bring to a boil over high heat; reduce the heat and simmer for 10 minutes. Drain; then cover the eggs with cold water to cool them. Once they are cool enough to handle, peel off the shell and finely chop the eggs.
• Preheat the oven to 400°. Line a baking sheet with parchment paper. Arrange the bacon on the parchment paper and bake in the oven for 15 to 18 minutes, turning halfway, until the bacon is crispy. Crumble the bacon once it is cool enough to handle.
• Meanwhile, in a large saucepan of salted boiling water, cook the macaroni until al dente. Drain well and rinse with cold running water until it is completely cool.
• In a medium bowl, whisk together the mayonnaise and mustard. Add the chopped eggs, crumbled bacon, macaroni, celery and green onions and toss to coat evenly with the dressing. Season with sea salt and freshly ground pepper.