Bacon and Egg Macaroni Salad
You can never have too many main course recipes, so give Bacon and Egg Macaroni Salad a try. For $2.15 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 833 calories, 25g of protein, and 54g of fat each. If you have garlic, dijon mustard, eggs, and a few other ingredients on hand, you can make it. 891 person have tried and liked this recipe. It is brought to you by Foodnetwork. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns a super spoonacular score of 81%. Macaroni Egg Salad, Egg & Macaroni Salad, and Deviled Egg Macaroni Salad are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 pound good quality bacon
1 rounded tablespoon Dijon mustard
6 large eggs
1/2 cup chopped flat-leaf parsley
1 clove garlic, grated or pasted
1/2 teaspoon hot sauce
Kosher salt and freshly ground black pepper
1 pound macaroni
1/2 cup extra-virgin olive oil
About 1/4 cup grated onion and its juice
1 (4-ounce) jar chopped pimientos, drained
About 3 tablespoons white balsamic vinegar or white wine vinegar.jpg)
Equipment:
oven
pot
baking sheet
mixing bowl
whisk
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven to 375 degrees F.
2. 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.
3. 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.
4. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.
5. Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente.
6. Drain, rinse, and discard the boiled bits of bacon from the pasta.
7. While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl.
8. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce.
9. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.
Nutrition Information:
covered percent of daily need
