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Salads & sides

Crispy Bacon 'n Egg Salad

Crispy Bacon 'n Egg Salad recipe
photo by:kraft
Who needs sandwich bread? This creamy, crunchy egg salad is served on halved tomatoes and sprinkled with bacon.
15 min
15 min
6 servings

What You Need

 hard-cooked eggs, cooled, peeled and chopped
cup  KRAFT Real Mayo Mayonnaise
cup   chopped celery
slices  OSCAR MAYER Bacon, cooked, chopped and divided
 lettuce leaves
medium  tomatoes, cut in half

Make It

PLACE eggs and mayo in medium bowl; mix until well blended. Add celery and half of the bacon; mix well. Cover and refrigerate until ready to serve.

LINE plates with lettuce leaves and halved tomatoes. Spoon egg mixture evenly over tomatoes; sprinkle with remaining bacon.

Kraft Kitchens Tips

Serving Suggestion
Serve with whole-grain crackers and a fresh fruit cup.
Substitute chopped carrot or onion for the celery.
How to Hard-Cook Eggs
Place eggs in saucepan. Add enough water to saucepan to completely cover eggs. Bring water to boil. Remove saucepan from heat if using electric range. If using gas range, turn off the heat. Cover pan; let eggs stand 20 min. Add eggs immediately to bowl of cold water. Let stand until completely cooled, changing water as necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge.
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