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Grandpa Pencil's Recipe

Egg and Bacon Salad


Egg and Bacon Salad


  • 8 rashers Bacon
  • 4 hard boiled Eggs
  • 125 ml White Vinegar
  • 40 ml Worcestershire Sauce
  • 125 ml Olive Oil or Vegetable Oil
  • 125 ml Lemon Juice
  • 1 1/2 teaspoons Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Paprika
  • 1 Lettuce
  • 1 Green Capsicum
  • 1 bunch Watercress
  • 2 stalks chopped Celery


 You will need
A frying pan, a mixing bowl, a sharp knife, a cutting board, a saucepan (to boil the eggs) and some paper towel


  • Cook the bacon until it is very brown and crisp then drain it on some paper towel then crumble it up
  • Quarter the eggs
  • Wash and drain the lettuce, chop the green capsicum and cut the hard stems off the watercress
  • Tear the lettuce into bite sized pieces and mix with the pepper, watercress, celery, bacon and eggs
  • The dressing:
  • Blend the vinegar, Worcestershire sauce, oil, lemon juice, salt, pepper and paprika and set aside
  • Pour dressing over and lightly toss




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Published by Robin A Cartledge ~ ABN 19 924 273 138 ~ Low Head, Tasmania ~ Contact/Comment