Green Bean Bacon and Egg Salad

The first time I made this salad was for a last-minute summer lunch when my fridge was full of random ingredients but nothing resembling a meal. I threw together green beans I'd forgotten about, some bacon from breakfast, and eggs I'd hard-boiled earlier that week. My friend took one bite and asked for the recipe, proving that sometimes the best dishes come from kitchen cleanout creativity rather than careful planning.

I served this at a brunch last spring and watched three different people ask what was in the dressing. Something about that Dijon-honey punch cuts through the rich bacon and creamy yolks in a way that makes you want to keep taking just one more bite.

Ingredients

• 400 g (14 oz) fresh green beans, trimmed: Fresh beans make all the difference here. I've tried frozen in a pinch and they work, but they never get that satisfying snap when you bite into them
• 1 small red onion, thinly sliced: The red onion adds this beautiful purple color and a mild sharpness that balances the rich bacon and eggs. Soak the slices in cold water for 10 minutes if raw onion is too intense for you
• 4 large eggs: Room temperature eggs peel more easily after boiling. I learned this after decades of frustrating, sticky peeling experiences
• 6 slices smoked bacon: The smokiness is what ties everything together. Thick-cut bacon gives you those satisfying meaty chunks that don't disappear into the salad
• 3 tbsp extra-virgin olive oil: A good quality olive oil matters here since the dressing is so simple. Nothing fancy, just something you'd drizzle on bread without thinking twice
• 1 tbsp white wine vinegar: White wine vinegar has this clean brightness that doesn't compete with the other flavors. Apple cider vinegar works too but adds a fruity note
• 1 tsp Dijon mustard: Regular yellow mustard doesn't have enough complexity. The Dijon creates this emulsified dressing that clings beautifully to every bean
• 1 tsp honey: Just enough to take the edge off the vinegar and mustard. I've used maple syrup in a pinch and it adds this lovely subtle warmth
• Salt and freshly ground black pepper, to taste: Freshly ground pepper makes such a difference. The pre-ground stuff tastes like dust compared to the fragrant punch of fresh pepper
• 2 tbsp fresh parsley, chopped: Flat-leaf parsley has better flavor than curly, but use what you have. Fresh basil or chives work beautifully too if parsley isn't your thing

Instructions

Blanch the green beans:

Bring a large pot of salted water to a rolling boil and drop in the trimmed beans. Cook for exactly 3 to 4 minutes until they're bright green but still have some snap. Immediately drain and plunge them into a bowl of ice water. This shocking step stops the cooking cold and locks in that gorgeous color.

Hard-boil the eggs:

Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil, then immediately reduce heat to a gentle simmer. Let cook for 8 to 9 minutes for perfectly set yolks that aren't chalky or grey. Cool under running cold water for easy peeling.

Crisp the bacon:

Cook bacon slices in a skillet over medium heat, turning occasionally, until evenly browned and crispy. Transfer to paper towels to drain. Don't rush this step. The renderings left in the pan are liquid gold if you want to drizzle a little over the finished salad.

Whisk together the vinaigrette:

In a small bowl, combine olive oil, white wine vinegar, Dijon mustard, and honey. Whisk vigorously until the mixture thickens slightly and emulsifies. Season with salt and pepper, tasting as you go. The dressing should be bold since it needs to coat all the components.

Assemble the salad base:

In a large serving bowl, combine the blanched green beans, sliced red onion, and chopped bacon. Add half the fresh parsley. Drizzle with about three-quarters of the dressing and toss gently. You want everything lightly coated but not drowning.

Finish and serve:

Arrange the dressed salad on a platter or individual plates. Nestle the quartered eggs among the beans. Drizzle with remaining dressing if needed and scatter the rest of the parsley on top. Serve right away while the bacon is still warm and the beans are still crisp.

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This became my go-to for potlucks after I showed up with it three times in one summer and people started requesting it by name. Something about familiar ingredients made unexpected just makes people happy.

Making Ahead

I've learned to prep all the components separately and store them in the fridge. The beans, bacon, and eggs each keep beautifully for two days. Toss everything with the dressing just before serving so nothing gets soggy or limp.

Serving Suggestions

This salad holds its own as a light lunch, especially with some crusty bread to soak up any extra vinaigrette. For dinner, I've served it alongside roasted chicken or grilled fish, where the bright acidity cuts through richer main dishes beautifully.

Simple Variations

Sometimes I swap in toasted walnuts or pecans for extra crunch and a nutty flavor that plays nicely with the Dijon. Crumbled goat cheese or feta adds a creamy tang if you want to lean into the brunch vibe. In late summer, halved cherry tomatoes or fresh corn kernels turn this into something entirely new while keeping the same spirit.

• Add a handful of arugula for peppery bite and more bulk
• Try maple bacon for a sweeter note that pairs with the honey
• Swap white wine vinegar for champagne vinegar for something more delicate

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There's something deeply satisfying about a salad that doesn't feel like an afterthought. This one earns its place at the table.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

You can prepare components up to a day in advance—cook the green beans, hard-boil the eggs, and cook the bacon. Store them separately in the refrigerator. Toss everything with the dressing just before serving to maintain the crisp texture of the beans and bacon.

→ What vegetables can I substitute for green beans?

Haricots verts, asparagus, or sugar snap peas work wonderfully as alternatives. Blanch them using the same timing as green beans—3-4 minutes until tender-crisp, then immediately shock in ice water to preserve their bright color and crunch.

→ How do I achieve perfectly hard-boiled eggs?

Place eggs in cold water, bring to a boil, then reduce heat and simmer for 8-9 minutes. Immediately transfer to an ice bath to stop cooking. This method yields fully set whites with creamy, bright yellow yolks every time. Fresh eggs peel more easily after sitting in the ice bath for 5 minutes.

→ Can I make this vegetarian?

Absolutely. Omit the bacon or substitute with crispy smoked paprika roasted chickpeas, tempeh bacon, or simply add toasted nuts like walnuts or pecans for that savory crunch element. The Dijon vinaigrette provides plenty of depth on its own.

→ How long will leftovers keep?

Best enjoyed immediately while the bacon and green beans retain their crispness. If storing leftovers, keep dressed and undressed portions separate. The undressed components will keep 2-3 days refrigerated. Add fresh dressing before serving again.