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

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:

Quickview
841k Calories
26g Protein
54g Total Fat
60g Carbs
16% Health Score
Limit These
Calories
841k
42%

Fat
54g
83%

  Saturated Fat
14g
90%

Carbohydrates
60g
20%

  Sugar
3g
4%

Cholesterol
235mg
79%

Sodium
813mg
35%

Get Enough Of These
Protein
26g
52%

Selenium
79µg
113%

Vitamin K
94µg
90%

Manganese
0.77mg
39%

Phosphorus
361mg
36%

Vitamin C
23mg
28%

Vitamin E
3mg
25%

Vitamin A
1223IU
24%

Vitamin B3
4mg
23%

Vitamin B6
0.45mg
22%

Vitamin B1
0.32mg
21%

Vitamin B2
0.35mg
21%

Zinc
2mg
18%

Iron
2mg
17%

Vitamin B5
1mg
16%

Copper
0.31mg
15%

Magnesium
60mg
15%

Vitamin B12
0.82µg
14%

Potassium
464mg
13%

Fiber
3g
12%

Folate
46µg
12%

Vitamin D
1µg
9%

Calcium
59mg
6%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

Peanuts can be used to make dynamite.

Food Joke

What's the difference between a biscuit and a monster? You can dip a biscuit in your tea, but a monster is too big to fit in the cup.

Popular Recipes
Apple Lemon Tea

Framed Cooks

Strawberry Banana Pomegranate Cocktail

Sarahs Cucina Bella

Dinner Tonight: Smoked Salmon with Dill Crème Fraiche on Pretzel Bun

Serious Eats

Skinny Chocolate- Caramel Banana Bread

Recipe Girl

Orange Cranberry Muffins

Budget Bytes