Teresa's Recipes
Classic Bacon and Egg Salad
Embrace the comfort of classic flavors with this sumptuous Bacon and Egg Salad. This dish features a delightful mixture of crispy, savory bacon and perfectly boiled eggs alongside an array of fresh, crunchy vegetables. All of these ingredients are tossed in a tangy, homemade dressing that ties together all the flavors beautifully. This recipe has been a staple in American households for generations, often enjoyed as a light lunch or a side dish during family barbecues.
Ingredients
- to taste Salt and pepper
- 1/4 cup Olive oil
- 2 tablespoons Lemon juice
- 1 clove, minced Garlic
- 1 tablespoon Dijon mustard
- 1, diced Avocado
- 1, diced Cucumber
- 1/2, thinly sliced Red onion
- 2, diced Tomatoes
- 4 cups, roughly chopped Lettuce
- 4, hard-boiled and chopped Eggs
- 6 slices, cooked and crumbled Bacon
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 350
- Fat: 28g
- Carbs: 10g
- Protein: 15g
- Sodium: 750mg
- Sugar: 4g
Instructions
- Begin by preparing the dressing. In a small bowl, whisk together the olive oil, lemon juice, garlic, dijon mustard, salt, and pepper. Set aside.
- In a large salad bowl, combine the lettuce, tomatoes, red onion, cucumber, and avocado.
- Add the crumbled bacon and chopped boiled eggs to the bowl.
- Drizzle the homemade dressing over the salad, ensuring to coat all the ingredients evenly.
- Toss the salad gently to mix all the flavors. Season with additional salt and pepper if needed.
- Serve immediately for the freshest taste, or refrigerate for an hour to let the flavors meld together. Enjoy!
Tips
- For a twist, try adding some crumbled blue cheese or feta. For a vegetarian version, substitute bacon with smoked tempeh or tofu.