There’s something deeply comforting about a layered salad—the kind you can see through a glass dish, with every colorful ingredient stacked neatly like a flavor rainbow.
This Layered Salad with Eggs and Bacon is my go-to dish when I want something fresh, creamy, and crowd-pleasing without turning on the stove too long.
Why I Love This Recipe
They’re fun to assemble and perfect for sharing.
A satisfying balance of protein, crunch, and bold flavor.
The peanut lime dipping sauce? Honestly, I’d drink it with a straw.
Make-ahead friendly for parties or light lunches.
What You’ll Need (Ingredient Highlights)
Romaine lettuce: Crisp and sturdy, ideal for holding up in layered salads.
Hard-boiled eggs: They add richness and protein.
Sugar snap peas & cucumber: Provide crunch and freshness.
Cheddar cheese & bacon: For salty, savory flavor bursts in every bite.
Sour cream & mayo: Create a tangy, creamy dressing that ties everything together.
Pro Tips Before You Start
Use a clear glass bowl so everyone can see the beautiful layers.
Chill the salad for at least 1 hour before serving for best flavor.
Don’t mix before serving—let everyone scoop from top to bottom to enjoy each layer.
How to Make Layered Salad with Eggs and Bacon
Step 1: Prep Your Ingredients
Chop all your veggies—romaine, celery, green onions, snap peas, cucumber, and tomato.
Boil and peel your eggs, then chop them. Shred the cheese and cook your bacon until crisp.
Step 2: Layer the Salad
In a large clear bowl or trifle dish, start with a base of chopped romaine.
Then layer in this order: celery and onions, snap peas, cucumber and tomato, then the eggs.
Step 3: Make the Dressing
Whisk together mayonnaise, sour cream, garlic powder, salt, and pepper until smooth and creamy.
Step 4: Assemble the Top Layers
Spread the dressing evenly over the top of the salad.
Then sprinkle the shredded cheddar cheese, followed by crumbled bacon.
Step 5: Chill and Serve
Refrigerate the salad for at least 1 hour before serving.
Do not mix! Serve by scooping through all the layers for the best flavor combo.
What to Serve It With
This salad pairs beautifully with grilled chicken, baked potatoes, or even a light soup like tomato basil or chicken noodle.
It also holds its own as a satisfying main dish for lunch.
Variations / Substitutions
Add protein: Toss in diced ham or shredded rotisserie chicken.
Make it vegetarian: Omit bacon and add chickpeas or black beans.
Switch the greens: Use baby spinach or iceberg for a different texture.
Try another cheese: Feta or Monterey Jack also work great here.
Storage & Leftovers
Store leftovers tightly covered in the refrigerator for up to 2 days.
Since it’s a layered salad, avoid mixing to keep the texture intact. Not ideal for freezing.
FAQs
Can I make this salad the night before?
Yes! It’s even better when chilled overnight.
What bowl should I use?
A clear trifle dish or large glass bowl works best for visual appeal.
Can I add dressing between layers?
This version uses dressing only on top, but you can drizzle more inside if you prefer.
What’s a good bacon substitute?
Smoked almonds or crispy fried onions can offer crunch and saltiness.
Can I double the recipe?
Absolutely—just use a deeper dish or divide into two bowls.
Is this salad keto-friendly?
Yes, with minor adjustments—use low-carb mayo and skip the tomato.
Can I skip the eggs?
Yes, though they add protein and richness. You can substitute with avocado slices or tofu.
Final Thoughts
This Layered Salad with Eggs and Bacon is more than just pretty to look at—it’s a satisfying, refreshing, and flavor-packed dish that always gets compliments.
Whether you’re making it for a potluck or simply prepping lunches for the week, it’s a dependable go-to that’s as flexible as it is delicious.
