Bacon and Egg Macaroni Salad

By nanasally4

DFinase

Ingredients

• 6 large eggs
• 1 lb macaroni
• 1 lb good quality bacon
• 1/4 cup grated onion juice and it's juice
• 1 garlic clove, grated or paste
• 1 rounded tbsp Dijon mustard
• 3 tbsp white balsamic or white wine vinegar
• 1/2 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 tsp hot sauce
• 1/2 cup flat leaf parsley chopped

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 375 degrees
2. Place the eggs in a small pot and cover with water. Bring to a boil over high heat. Cover the pot, turn off the heat and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in cold water. When cool, peel and chop.
3. Meanwhile bring a large pot of water to a boil and cook the macaroni. Arrange all but six slices of the bacon on a slotted baking sheet and place into the hot oven.
4. Bake for 15 minutes or until bacon is crisp. When it's cool enough to handle, chop and reserve
5. Chop the remaining bacon so sand add it to the boiling water, along with the macaroni. Cook the pasta to al dente. Drain, rinse and discard the boiled bacon from the pasta
6. While the pasta cooks, add the grated onion, garlic, Dijon mustard and vinegar to a mixing bowls. Whisk in the EVOO and season with plenty of salt, pepper and hot sauce
7. Add the pasta, chopped eggs, parsley and chopped crisp bacon pieces. Toss to combine and serve