Pepper and Egg Salad with Corn and Bacon
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Pepper and Egg Salad with Corn and Bacon
Ingredients
- Chicken Egg - 4 pieces
- Green Butter - 1 head
- Orange Bell Peppers - 1 piece
- Bacon - 2.6 oz
- White bread - 2 pieces
- Scallions - 1 bunch
- Canned Corn - 1 can
- Mayonnaise - 3.5 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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