Pepper and Egg Salad with Corn and Bacon
Salads • European
Description
Pepper and Egg Salad with Corn and Bacon
Ingredients
- Chicken Egg 4 pieces
- Green Butter 1 head
- Orange Bell Peppers 1 piece
- Bacon 5 oz
- White bread 2 pieces
- Scallions 1 bunch
- Canned Corn 1 can
- Mayonnaise 5 oz
- Meyer Lemon Juice 2 tablespoons
- Ketchup 3 tablespoons
- Mustard Greens 1 teaspoon
- TABASCO® to taste
- Salt to taste
- Ground Black Pepper to taste
- Red Long Chili Peppers to taste
- Sugar to taste
Step-by-Step Guide
Step 1
Boil the eggs hard, peel them, and cut into quarters.
Step 2
Tear the lettuce into strips, dice the bell pepper, and slice the green onion into rings.
Step 3
Cut the bacon, render the fat, and place it on a paper towel.
Step 4
Cut the bread into cubes and lightly toast in the rendered fat.
Step 5
Mix mayonnaise, lemon juice, ketchup, TABASCO, vinegar, mustard, and green onion, then season with salt and pepper.
Step 6
Combine all components in a salad bowl, mix gently (it's important that the eggs maintain their shape!), drizzle with dressing, and enjoy!
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