Get ready to transform your salad game with the ultimate comfort food mashup that will make your taste buds dance! 🥓🥚 Our Loaded Bacon and Egg Salad is not just another boring green dish - it's a mouthwatering explosion of crispy bacon, creamy eggs, and fresh ingredients that will have you craving this recipe again and again. Perfect for lunch, dinner, or even a protein-packed breakfast, this salad proves that healthy eating can be absolutely delicious and satisfying!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 hard-boiled eggs
- 6 slices bacon
- 4 cups mixed greens
- 1/2 cup cherry tomatoes
- 1/4 cup green onions
- 1/4 cup ranch dressing
- Salt and pepper to taste
Instructions
- Begin by preparing the hard-boiled eggs. Place the eggs in a saucepan and cover them with cold water, ensuring the water is about an inch above the eggs. Bring the water to a boil over medium-high heat.
- Once the water reaches a rolling boil, cover the saucepan with a lid, remove it from heat, and let it sit for about 9-12 minutes, depending on how well-done you prefer your yolks. After the time is up, transfer the eggs to an ice bath to cool for about 5 minutes.
- While the eggs are cooling, cook the bacon. In a large skillet over medium heat, add the bacon slices. Cook for about 4-5 minutes on each side or until they are crispy and golden brown. Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into bite-sized pieces.
- Next, prepare the salad base. In a large mixing bowl, add the mixed greens. Rinse the cherry tomatoes under cold water, then slice them in half and add them to the bowl. Chop the green onions and sprinkle them over the salad.
- Peel the hard-boiled eggs and chop them into quarters or slices, then add them to the salad bowl. Add the chopped bacon pieces on top of the salad.
- Drizzle the ranch dressing over the salad, then season with salt and pepper to taste. Gently toss the salad to combine all the ingredients evenly, being careful not to break the eggs too much.
- Once everything is well mixed, divide the loaded bacon and egg salad into four serving bowls or plates. Serve immediately, and enjoy your delicious and hearty salad!
Tips
- For perfectly cooked hard-boiled eggs, use eggs that are a few days old - they peel more easily than super fresh eggs.
- To get extra crispy bacon, pat the bacon slices dry with paper towels before cooking and cook them in a cold skillet that's gradually heated.
- If you want to make this salad ahead of time, keep the dressing and bacon separate until just before serving to maintain the salad's crispness.
- For a healthier version, you can bake the bacon in the oven at 400°F on a lined baking sheet for more even cooking with less mess.
- Experiment with different dressings like blue cheese or a homemade vinaigrette to change up the flavor profile of this versatile salad.
- To save time, you can use pre-cooked bacon or rotisserie eggs if you're in a hurry.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 18g
Fat: 29g
Saturated Fat: 9g
Cholesterol: 250mg
