Best 7 Bistro Bacon And Egg Salad Recipes

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Indulge in a culinary delight with our bistro-inspired bacon and egg salad, a symphony of flavors that will tantalize your taste buds. This classic dish is elevated with a touch of sophistication, featuring crispy bacon, tender eggs, and a creamy dressing that harmonizes the ingredients. Accompanying this star of the show are three additional recipes that will leave you spoilt for choice. Dive into the tangy world of our bacon and avocado salad, where ripe avocados and crisp bacon come together in a dance of textures. If you seek a lighter option, our spinach and bacon salad offers a refreshing twist with its vibrant greens and a zesty dressing. And for those who love their salads with a touch of warmth, our warm bacon and potato salad will hit the spot, featuring tender potatoes enveloped in a creamy bacon-infused dressing.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

BISTRO BACON & EGG SALAD



Bistro Bacon & Egg Salad image

From Food Network's "Making it Easy"- No mayo. This is a vinaigrette with bacon and salad with sliced hard boiled eggs on top of a bed of muslun greens.

Provided by Oolala

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 slices bacon, cut crosswise into strips
2 1/2 tablespoons cider vinegar
2 teaspoons Dijon mustard
kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
8 large eggs, hard boiled
8 cups mesclun, 7 oz

Steps:

  • Cook bacon in skillet over medium heat, stirring a bit, until crisp.
  • Use slotted spoon to remove and drain on paper towels.
  • Leave bacon drippings in pan.
  • Stir 1 1/2 teaspoons of the cider vinegar into the pan, scrapping any brown bits clinging to the pan.
  • Pour this into a large bowl and whisk in the mustard, salt, pepper and olive oil.
  • Toss greens with the vinaigrette and bacon pieces.
  • Divide among 4 plates or shallow bowls.
  • Place 2 eggs, sliced, on top of each salad and enjoy.

Nutrition Facts : Calories 314.1, Fat 27, SaturatedFat 7.4, Cholesterol 438.4, Sodium 357.4, Carbohydrate 1.2, Fiber 0.1, Sugar 0.9, Protein 15.3

BACON AND EGG SALAD



Bacon and Egg Salad image

Provided by Claire Robinson

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 6

6 ounces slab bacon, cut into 1/2-inch pieces
1 shallot, sliced
3 tablespoons champagne vinegar, divided
4 large fresh farm eggs
1/2 pound frisee (about 2 large heads) washed, dried, and chopped into bite-size pieces
Kosher salt and freshly cracked black pepper

Steps:

  • Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain. Add the shallots to the pan and cook until softened, 2 to 3 minutes. Pour in 2 tablespoons vinegar, reduce the heat and simmer gently for 1 minute.
  • In a large skillet, bring about 6 cups of water and 1 tablespoon of vinegar to gentle simmer. Crack the eggs, 1 at a time, and gently slip them it into the water. Cook until white is set but yolk is still runny, about 1 1/2 to 2 minutes.
  • Add the frisee and crisp bacon pieces to the warm pan dressing, season with salt and pepper, to taste, and toss to coat. Divide the dressed frisee and bacon between 4 plates; top with a poached egg and season with salt and pepper, to taste. Serve immediately.

BACON AND EGG SALAD



Bacon and Egg Salad image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 2 generous servings

Number Of Ingredients 7

Splash of white wine vinegar
2 eggs
About 4 ounces/250 g trimmed frisee
4 slices bacon, cut into small pieces (about 4 ounces/110 g)
About 3 tablespoons red wine or balsamic vinegar
1 to 2 tablespoons olive oil
Fleur de sel and freshly ground pepper

Steps:

  • Bring a shallow pan of water to a boil. Add the white wine vinegar. Reduce the heat to a simmer and stir to get the liquid moving in one direction, like a whirlpool. Break in the eggs, one at a time. Poach until the white is set, but the yolk still runny inside, 2 to 3 minutes. Lift them out with a slotted spoon, and set them on paper towel to drain. (You can trim the edges a little if you want to). Turn off the water, and cover to keep warm for reheating the eggs.
  • Wash the frisee and spin dry. Fry the bacon in a saute pan or wok until crisp, about 5 minutes. Deglaze the pan with the red wine vinegar and boil to reduce to about 2 teaspoons. Add enough oil to make a dressing. Toss the frisee in the pan for a few seconds just to coat; don't let it wilt. Divide among 2 plates and season with fleur de sel and pepper. Reheat the eggs in the water for a second or two, lift out, drain and set alongside each salad. Season, and serve.

EGG AND BACON SALAD



Egg and Bacon Salad image

Provided by Nigella Lawson : Food Network

Time 32m

Yield 4 servings

Number Of Ingredients 8

4 eggs
1 head escarole or frisee or other bitter leaves of choice
1 teaspoon garlic oil
7 ounces (3/4 cup) smoked lardoons, or about 14 slices smoked bacon, cut into chunks
1 teaspoon Dijon mustard
4 teaspoons cider vinegar
Dash Worcestershire sauce
Small bunch flat-leaf parsley, leaves chopped

Steps:

  • Put the eggs into a saucepan of water, over medium heat. Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes.
  • Transfer the eggs to a bowl of cold water and let cool. Peel the eggs once they feel cool to the touch.
  • Cook's Note: I cook my eggs this way, as I love the yolks to be only just or rather almost hard-boiled, with the memory of oozy goldenness still evident at the centre; it also keeps the white amazingly silky. If, however you prefer a proper, good and bouncy reassuringly hard-boiled egg, cooked until the yolks are powdery and compact, keep the heat on under the pan for 10 minutes. The same applies, if you're making this for anyone with a compromised immune system, such as the old and frail, very young or pregnant women.
  • Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.
  • Heat the garlic oil in a small frying pan, over medium heat and fry the lardons or bacon until crisp, about 5 minutes or so. Transfer the lardons or bacon with a slotted spatula to some paper towels to drain, while you make the dressing.
  • Add the Dijon mustard to the bacon juices in the pan and whisk to combine, then add the vinegar and a dash of Worcestershire sauce. Whisk again, then pour it over the salad leaves, tossing to mix.
  • Add the lardons and toss again, then quarter the eggs and add them along with the chopped parsley. Gently mix to combine, trying not to break up the eggs.
  • Make Ahead Note:
  • The hard-boiled eggs can be made up 4 days ahead. Cool, leave the shells and store in an air tight container in the refrigerator. Remove the shells just before serving.

BACON AND EGG BREAKFAST SALAD WITH AVOCADO DRESSING



Bacon and Egg Breakfast Salad with Avocado Dressing image

Add a little green to your morning bacon and eggs by turning them into a salad! Refrigerate any unused dressing and use within a few days.

Provided by Kim

Categories     Salad     Green Salad Recipes

Time 30m

Yield 2

Number Of Ingredients 14

1 avocado, peeled and pitted
½ lemon, juiced
2 tablespoons Greek yogurt
1 teaspoon extra-virgin olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon ground cumin
1 teaspoon water, or as needed
salt and ground black pepper to taste
4 slices bacon
2 eggs
4 cups fresh mixed greens, rinsed and dried
1 cup cherry tomatoes, halved
½ cup cucumber, peeled and cut into 1/4-inch slices

Steps:

  • Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
  • Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
  • Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
  • Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

Nutrition Facts : Calories 414.4 calories, Carbohydrate 21.2 g, Cholesterol 208.6 mg, Fat 31.5 g, Fiber 11.4 g, Protein 18.8 g, SaturatedFat 7.2 g, Sodium 615.1 mg, Sugar 3.1 g

SALAD LYONNAISE (WARM BACON & EGG SALAD)



Salad Lyonnaise (Warm bacon & egg salad) image

This traditional warm salad looks stunning but is really simple - great for a summer starter or main course

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course, Starter, Supper

Time 50m

Yield Serves 2 as a light main meal

Number Of Ingredients 12

2 tbsp olive oil
200g piece of smoked bacon , diced, or a pack of lardons (see tip)
1 garlic clove , smashed once
175g piece crustless white bread , cubed (see tip)
1 small head of frisée lettuce (see tip)
1 shallot , finely sliced into rings
1 shallot , finely chopped
1 tbsp red wine vinegar
1 tbsp Dijon mustard
3 tbsp olive oil
1 tbsp white wine vinegar
2 eggs , as fresh as they can possibly be

Steps:

  • Heat 1 tbsp of oil in a large frying pan, then add the bacon and garlic. Sizzle for about 15 mins until the bacon is crisp and brown, then scoop it out with a slotted spoon into a bowl, leaving the garlic and bacon fat in the pan. Throw the bread into the pan and toss in the bacon fat, adding the remaining oil if the pan is dry. Fry the croutons for 5 mins on a low heat, tossing occasionally until golden and crisp, then remove pan from heat.
  • While the croutons are frying, make the dressing. Whisk the chopped shallot, vinegar, mustard and 1 tbsp water in a small bowl. add the oil gradually to make a thick dressing, season, then set aside. Cut away and keep the lighter lettuce leaves and wash if needed, discarding any of the tough outer leaves.
  • When all of your ingredients are ready, bring a pan of water to a gentle boil and add the vinegar. Crack the eggs into small bowls then gently lower into the water and poach for 3 mins exactly. Line a plate with kitchen paper and use a slotted spoon to lift the eggs onto the plate (see tip).
  • Tip most of the croutons, lardons, all the leaves and two-thirds of the dressing into a salad bowl and toss well. Pile the salad high into the middle of two plates and arrange the remaining croutons and lardons around the side of the plates with the shallot rings. Drizzle the rest of the dressing around the outside and, just before serving, top each plate of salad with an egg, then season it.

Nutrition Facts : Calories 839 calories, Fat 60 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 4.84 milligram of sodium

Tips:

  • Use high-quality ingredients. Fresh, local produce and high-quality bacon will make a big difference in the flavor of your salad.
  • Don't overcook the bacon. Crispy bacon is best for this salad.
  • Hard-boil the eggs until they are cooked through, but not overcooked. Overcooked eggs will be dry and crumbly.
  • Use a good mayonnaise. A high-quality mayonnaise will make the salad more creamy and flavorful.
  • Season the salad to taste. Add salt, pepper, and other seasonings to taste.
  • Serve the salad immediately, or chill it for later. The salad is best when served fresh, but it can be chilled for up to 24 hours.

Conclusion:

Bistro bacon and egg salad is a classic dish that is perfect for a quick and easy lunch or dinner. It is also a great way to use up leftover bacon and eggs. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying salad that the whole family will enjoy.

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