BACON EGG SALAD RECIPE RECIPES

Steps:

• Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Then remove from heat, covered, and set aside for 10 minutes.
• In a non-stick pan, heat bacon over low heat until crisp, drain out excess oil and set aside.
• When eggs are ready, remove with a slotted spoon and transfer to a bowl of cold water. Return same pot of water to the stove on medium high heat until water reaches a boil again. Blanch asparagus in boiling water for 1 minute. With a slotted spoon, transfer asparagus to a bowl of ice water, then drain and pat dry with a paper towel. When eggs are cool to handle, remove from water and cut in half, lengthwise, then spoon out the eggs from the shells and dice.
• In a small mixing bowl, add eggs, asparagus, bacon, mayonnaise, mustard, salt and pepper. Gently stir until ingredients are well coated. Spoon a tablespoonful of bacon and egg salad onto Pretzel Crisps®. Serve immediately.

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.