Bacon & Egg Salad Bites recipe
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Ingredients
- 4 eggs 1 cup diced asparagus 4 strips thick-cut bacon, diced 2 teaspoons Dijon mustard ¼ cup mayonnaise ¼ teaspoon kosher salt ¼ teaspoon ground black pepper 36 Garlic Parmesan Snack Factory® Pretzel Crisps®
Nutrition Info
- 38.5 caloriescarbohydrate: 2.5 gcholesterol: 22.8 mgfat: 2.5 gfiber: 0.2 gprotein: 1.5 gsaturatedFat: 0.5 gservingSize: -sodium: 109.9 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Bacon & Egg Salad Bites
Directions
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Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Then remove from heat, covered, and set aside for 10 minutes.
In a non-stick pan, heat bacon over low heat until crisp, drain out excess oil and set aside.
When eggs are ready, remove with a slotted spoon and transfer to a bowl of cold water. Return same pot of water to the stove on medium high heat until water reaches a boil again. Blanch asparagus in boiling water for 1 minute. With a slotted spoon, transfer asparagus to a bowl of ice water, then drain and pat dry with a paper towel. When eggs are cool to handle, remove from water and cut in half, lengthwise, then spoon out the eggs from the shells and dice.
In a small mixing bowl, add eggs, asparagus, bacon, mayonnaise, mustard, salt and pepper. Gently stir until ingredients are well coated. Spoon a tablespoonful of bacon and egg salad onto Pretzel Crisps®. Serve immediately.