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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
- Salt and pepper
- to taste
- Olive oil
- 1/4 cup
- Lemon juice
- 2 tablespoons
- Garlic
- 1 clove, minced
- Dijon mustard
- 1 tablespoon
- Avocado
- 1, diced
- Cucumber
- 1, diced
- Red onion
- 1/2, thinly sliced
- Tomatoes
- 2, diced
- Lettuce
- 4 cups, roughly chopped
- Eggs
- 4, hard-boiled and chopped
- Bacon
- 6 slices, cooked and crumbled
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.
Dietary Information
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
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