Try this Bacon & Egg Salad recipe, or contribute your own.
Suggest a better descriptionTake eggs out of the refrigerator, and allow them to come to room temperature. Fill a large pot with 8 cups of water, and bring it to a boil.
Place the eggs in the boiling water for 10 minutes. Remove the eggs, and place them in a large bowl with ice water for 10 minutes. This will keep them from turning green around the yolk.
Peel the eggs, place them in a bowl, and mash them with a potato masher or large fork. Mix in the Baconnaise, sea salt, black pepper, chopped bacon and chopped chives.
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Serving Size: 1 Serving (2192g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1531 | ||
Calories from Fat: 680 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.6g | 101 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 31.3g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 1656.1mg | 510 % | |
Sodium 134649mg | 4643 % | |
Potassium 5662.3mg | 149 % | |
Total Carbohydrate 66.4g | 20 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 66.4g | ||
Protein 144.8g | 207 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1531
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