Green Bean Bacon and Egg Salad (Printable View)
Crisp green beans, smoky bacon, and creamy eggs in tangy Dijon vinaigrette for a satisfying meal.
# What You Need:
→ Vegetables
01 - 14 oz fresh green beans, trimmed
02 - 1 small red onion, thinly sliced
→ Protein
03 - 4 large eggs
04 - 6 slices smoked bacon
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1 tbsp white wine vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 2 tbsp fresh parsley, chopped
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add trimmed green beans and cook for 3–4 minutes until just tender and bright green. Drain immediately and transfer to an ice bath to halt cooking and preserve color. Drain again and pat thoroughly dry.
02 - Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 8–9 minutes. Run under cold running water until cool enough to handle, peel carefully, and cut into quarters.
03 - While eggs simmer, arrange bacon slices in a cold skillet and turn heat to medium. Cook, turning occasionally, until evenly crisped and browned. Transfer to paper towels to drain excess fat, then chop into bite-sized pieces.
04 - In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, and honey until emulsified. Season with salt and freshly ground black pepper to taste.
05 - In a large mixing bowl, combine blanched green beans, sliced red onion, crispy bacon, and half the chopped parsley. Drizzle with the prepared vinaigrette and toss gently to evenly coat all components.
06 - Arrange dressed salad on a serving platter or individual plates. Top with quartered eggs and scatter remaining parsley over the surface. Serve immediately while eggs are still slightly warm.
# Expert Advice:
01 -
- The combination of warm, crisp bacon and cool, tender green beans creates this incredible temperature contrast that keeps every bite interesting
- Its one of those rare salads that actually feels substantial enough for dinner but still leaves you feeling light and refreshed
02 -
- Ice water is non-negotiable for stopping the cooking process on green beans. Without it, they keep cooking and turn into sad, mushy strings
- Warm salad is actually intentional here. The contrast of warm bacon and cool beans is part of what makes this combination so satisfying
03 -
- Cook your bacon slightly less than you usually would since it will continue to crisp a bit as it cools on the salad
- Let the hard-boiled eggs cool completely before quartering. Warm eggs can make the salad wilt and the dressing separate