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Bacon & Egg Salad

Green beans, tomatoes, bacon, eggs, and croutons make this salad substantial enough to serve for lunch or a quick dinner.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
656 calories per serving


> 4 large eggs
> 3 slices bacon
> 1 (10 oz) pkg string beans
> 1 onion
> 2 tomatoes
> 2 tbsp red wine vinegar
> 1/4 cup olive oil
> 1 head red leaf lettuce
> 1 cup garlic croutons


Boil eggs for 10 min. Remove eggs and place into a bowl of ice water.
Meanwhile, in a dry skillet over medium heat, cook the bacon for 5 min., or until crispy. Remove from pan and place on a plate lined with paper towels. Crumble the bacon.
Once the eggs are removed, add string beans to the boiling water and cook 4 min. or until al dente. Drain and set aside. Meanwhile, slice the onion and cut the tomatoes into wedges. Peel the eggs and cut into quarters.
In a bowl, whisk together the red wine vinegar and olive oil. Season with salt (in moderation) and pepper. Chop the lettuce and place in a large bowl. Top with bacon, onion, tomato, beans, eggs, and croutons. Drizzle with red wine dressing.


This vinaigrette makes a great base. With a drizzle of honey or chopped shallots, you can create a whole new dressing.

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