Creamy Egg BLT Salad

This creamy Egg BLT Salad brings together hard-boiled eggs, crispy bacon, crunchy lettuce, and juicy tomatoes in a tangy homemade dressing. Inspired by the classic bacon, lettuce, and tomato sandwich, it delivers those familiar flavors in a fresh, easy-to-serve salad.

Enjoy it for lunch, serve it alongside dinner, or spoon it into clear disposable cups for a picnic or gathering. For the best texture, keep the ingredients chilled and combine them shortly before serving.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

For the Salad

• 6 large eggs
• 8 slices bacon
• 6 cups chopped romaine lettuce, washed and thoroughly dried
• 1½ cups cherry tomatoes, halved
• ¼ cup finely chopped red onion, optional
• 2 tablespoons chopped fresh parsley

For the Creamy Dressing

• ⅓ cup mayonnaise
• ⅓ cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• Salt, to taste

Why You’ll Love This Recipe

• Familiar flavors: Eggs and a creamy dressing turn classic BLT ingredients into a satisfying salad.
• Simple preparation: Everyday ingredients and straightforward steps make this an easy recipe to follow.
• Flexible serving options: Use one large bowl or divide the salad among individual cups.
• Easy to prepare ahead: Cook the eggs and bacon in advance, then assemble when ready to eat.

How to Make Egg BLT Salad

1. Cook the Eggs

Place the eggs in a saucepan and cover with cold water by approximately 1 inch. Bring to a boil, cover the pan, and remove it from the heat. Let the eggs stand for 10–12 minutes, then transfer them to a bowl of ice water.

Once completely cooled, peel the eggs. Chop four eggs into bite-sized pieces and slice the remaining two for topping.

2. Cook the Bacon

Place the bacon in a skillet over medium heat. Cook, turning as needed, until crisp. Transfer to a paper towel-lined plate and allow it to cool before chopping.

Keep a small portion aside to sprinkle over the finished salad. Letting the bacon cool prevents it from warming and wilting the lettuce.

3. Prepare the Vegetables

Chop the romaine into manageable bite-sized pieces. Halve the cherry tomatoes and finely chop the red onion, if using.

Dry the lettuce well using a salad spinner or clean kitchen towel. Excess water can dilute the dressing and make the salad soggy.

4. Mix the Dressing

In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, and black pepper.

Taste before adding salt because the bacon and mayonnaise already contribute saltiness. If the dressing is too thick, stir in water, 1 teaspoon at a time, until it reaches your preferred consistency.

5. Assemble the Salad

Place the lettuce, tomatoes, chopped eggs, red onion, parsley, and most of the bacon in a large bowl.

Add about two-thirds of the dressing and toss gently. Add the remaining dressing as needed, taking care not to crush the eggs.

6. Garnish and Serve

Top with the sliced eggs and reserved bacon. Serve immediately for the freshest crunch.

For individual salad cups, divide the ingredients among six food-safe cups. Add the dressing shortly before serving, or provide it separately if transporting.

Serving Suggestions

Serve this Egg BLT Salad on its own for lunch or pair it with toasted bread, a warm roll, or a bowl of vegetable soup.

For a gathering, arrange individual cups on a chilled tray. Wide cups make the salad easier to mix and eat. Keep them refrigerated until serving.

Recipe Tips

• Choose sturdy lettuce: Romaine holds its crunch better than delicate salad leaves.
• Cool cooked ingredients: Both the eggs and bacon should cool before being added.
• Add dressing gradually: You may prefer a lighter coating.
• Use firm tomatoes: Very ripe tomatoes release more juice.
• Save bacon for topping: Adding some at the end gives each serving extra crunch.

Easy Variations

Use turkey or beef bacon: Replace the regular bacon with your preferred variety and cook according to the package instructions. Flavor and nutrition will vary.

Add avocado: Fold in one diced avocado just before serving for extra creaminess.

Make it lighter: Replace a little more of the mayonnaise with Greek yogurt. This creates a tangier dressing.

Skip the onion: Leave it out for a milder salad, or replace it with a small amount of sliced green onion.

Make-Ahead Instructions

Cook the eggs and bacon up to one day ahead. Refrigerate them in separate covered containers. Prepare the dressing and refrigerate it separately.

Wash and thoroughly dry the lettuce, then store it in a covered container lined with a clean paper towel. Assemble the salad shortly before serving to keep the lettuce and bacon crisp.

Storage

Refrigerate leftovers promptly in an airtight container and use within 1–2 days. Dressed lettuce will soften, so this salad tastes best freshly assembled.

Keep the salad cold during serving. Do not leave it at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F/32°C. Freezing is not recommended.

Frequently Asked Questions

Can I make this without mayonnaise?
Yes. Replace the mayonnaise with plain Greek yogurt. The dressing will taste tangier and less rich.

Can I use another lettuce?
Yes. Iceberg lettuce adds a crisp texture, while a combination of iceberg and romaine works well too.

Can I pack it for lunch?
Yes. Pack the dressing and bacon separately, keep everything chilled, and combine just before eating.

Nutrition Information

Per Serving — Makes 6 Servings

• Calories: Approximately 250 kcal
• Protein: 12 g
• Fat: 20 g
• Total Carbohydrates: 6 g
• Fiber: 2 g
• Net Carbohydrates: 4 g

Nutrition values are estimates and vary with the bacon, mayonnaise, and yogurt used.