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  • Writer's pictureSarah

Bacon and Egg Salad

We're coming to the end of local lettuce season here, and enjoying lettuce from my mom's garden.  Crispy bacon and sliced boiled eggs pair nicely, especially when drizzled with my family's favorite salad dressing: 3 Spoon Dressing!  This salad makes a great meal for breakfast, lunch, or dinner.

Bacon and Egg Salad

Serves 2

  • 6 slices cooked bacon

  • 4 eggs, preferably from pastured hens (older eggs will peel more easily)

  • romaine lettuce

  • celtic sea salt and freshly ground pepper

  • 3 Spoon Dressing (recipe follows)

  1. Boil the eggs.  My method to make sure the egg yolks are cooked perfectly (and not pasty-dry) is to place the eggs in a small saucepan and cover with water.  Place the pot over med-high heat.  As soon as the water starts to boil, turn off the heat, put a lid on the pot, and set a timer for 8 minutes.  As soon as the timer goes off, dump the hot water, then cover the eggs with cool water and lots of ice. The yolks will be cooked through, but still nice and moist.

  2. Meanwhile, wash the lettuce and tear it into bite-sized pieces.  My method for quick-and-easy lettuce preparation is to rip the lettuce straight into the basket of a salad spinner.  Fill the salad spinner with water and slosh the lettuce around to wash it.  Then pull the basket out and let the water drain.  Repeat the washing once more with fresh water.  Then drain the basket and use the salad spinner to dry the lettuce.

  3. Peel and slice the eggs. I like to use an egg slicer, but you could just slice them with a knife.

  4. Arrange the lettuce on plates.  Crumble the cooked bacon over the top.

  5. Add the sliced eggs, and sprinkle each piece of egg with a little salt.  

  6. Grind some pepper over the top of the salad.

  7. Top the salad with 3 Spoon Dressing. Enjoy!

3 Spoon Dressing

  • Dijon mustard (Natural Value brand gives the best flavor for this recipe)

  • Mild-flavored raw honey

  • Melted bacon grease

  • Mayonnaise

  1. Mix equal parts of dijon mustard and honey.

  2. Drizzle the honey mustard over the salads.

  3. Drizzle about 1-2 Tb of melted bacon grease over each salad.

  4. Drizzle about 1 Tb mayonnaise over each salad. If you are using storebought mayo (which is much thicker than homemade mayo), you may want to mix it with the honey mustard so it will be pourable.

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1 Comment

Jan 10, 2018

Here are comments from when this recipe was originally published on my old blog.

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