Best 11 Bacon And Egg Salad Tea Sandwiches Recipes

SOUTHERN TEA SANDWICHES

Steps:

• For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
• For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
• For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
• Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.

BACON AND EGG SALAD

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.

EGG SALAD WITH BACON

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.

BACON-AND-EGG SALAD TEA SANDWICHES

Steps:

• Place chopped eggs in a medium bowl. Add mayonnaise, mustard, cayenne, and bacon; stir to combine. Add hot-pepper sauce, and season with salt and pepper.
• Thinly spread butter on two slices of bread; cover one slice with egg salad, and top with other slice. Use a serrated knife to trim crusts and cut into four squares. Dip one edge in chopped chives. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

EGG SALAD AND BACON SANDWICH

Steps:

• In a large bowl, combine the first seven ingredients. Add eggs and mix well. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined croissants.

BACON AND EGG SALAD SANDWICH

Steps:

• In a small bowl, combine the bacon, mayonnaise, mustard and capers. Add eggs; stir gently to combine. Spread over two slices of bread; top with lettuce and remaining bread. Serve immediately.

EGG SALAD TEA SANDWICHES

Steps:

• Boil, peel, and chop eggs.Put eggs and water into a saucepan or pot. Water should be an inch above the eggs. On high heat, bring water to a full boil then turn off the heat. With the pot covered, let it sit for 12 minutes. Peel eggs under cold running water. Give the hard boiled eggs a good chop. Not too fine that they'll turn into mush when you mix it with mayo and not too rough that they'll look too messy.
• Combine chopped eggs, mustard, mayo, and salt in a bowl.You can prepare this a day or two ahead and store in the refrigerator in a sealed container.
• Cut bread into circles using a cookie cutter.Use a round cookie cutter that'll cut two circles out of one slice of bread. Avoid cutting the crust.
• Assemble the tea sandwiches.From the bottom up: bread, egg salad, bread, and a sprig of parsley skewered on with a cocktail fork.

BACON AND EGG SALAD TEA SANDWICHES

Steps:

• Place the chopped eggs in a medium bowl. Add the mayonnaise, mustard, cayenne, and bacon; stir to combine. Add the hot pepper sauce, and season with salt and pepper.
• Thinly spread butter on 2 slices of bread; cover 1 slice with egg salad, and top with the other slice. Use a serrated knife to trim the crusts and cut into 4 squares. Dip one edge of each square in the chopped chives. Repeat with the remaining ingredients. Cover the sandwiches with damp paper towels until ready to serve.

BACON 'N' EGG SALAD SANDWICHES

Steps:

• In a large bowl, combine the first seven ingredients.
• Add the eggs and mix well.
• Cover and refrigerate for at least 2 hours.
• Serve on lettuce-lined croissants.

BACON DIJON EGG SALAD SANDWICH

Steps:

• Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve.

BACON AND EGG SALAD SANDWICHES

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.