Ingredients for Bistro Bacon Egg Salad
- 4 slices bacon, chopped
- 1 1/2 teaspoons cider vinegar
- Dijon Mustard
- Kosher Salt
- Fresh Ground Black Pepper
- Extra Virgin Olive Oil
- Eggs
- Mesclun
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How to Make Bistro Bacon Egg Salad
- Cook bacon in a skillet over medium heat, stirring occasionally, until crisp (about 5-7 minutes).
- Remove bacon with a slotted spoon and drain on paper towels. Set aside.
- Leave approximately 1 tablespoon of bacon drippings in the skillet.
- Add cider vinegar to the skillet and scrape up any browned bits from the bottom.
- In a large bowl, whisk together the bacon drippings, cider vinegar, Dijon mustard, salt, and pepper.
- Slowly whisk in the olive oil until emulsified.
- Add the mixed greens to the bowl and toss gently with the vinaigrette.
- Divide the salad among 4 plates or shallow bowls.
- Top each salad with 2 slices of hard-boiled egg.
- Garnish with extra bacon crumbles (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
3g
Fat
37g
Carbs
0g
