Egg and bacon salad
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An egg and bacon salad is one of those simple classics that never disappoints. Crispy bacon, soft‑boiled eggs and fresh, crunchy greens come together in a bowl that’s hearty enough for lunch yet light enough for an easy weeknight dinner. It’s the perfect mix of savoury, salty and fresh, with a creamy dressing that ties everything together beautifully.
Whether you’re using up bits from the fridge or just want something quick and satisfying, this no‑fuss salad always hits the spot.
Serving suggestions with Egg & Bacon Salad
- Crusty sourdough or baguette
- Garlic bread or cheese toasties
- New potatoes (buttered or herby)
- Potato wedges or sweet potato fries
- Grilled asparagus or tenderstem broccoli
- Sautéed mushrooms
- Cucumber ribbons with lemon and dill
- Coleslaw (classic or light)
- A drizzle of honey‑mustard dressing on the side
Egg and bacon salad
Ingredients
- 4 eggs
- 4 rashers of smoked back bacon
- 12 cherry tomatoes, halved
- 240 g mixed salad leaves
For the dressing
- 4 tbsp light mayonnaise
- 1 tsp Worcestershire sauce
- 2 tbsp tomato ketchup
Instructions
- Boil the eggs for 13 mins. Cool immediately under cold running water and leave to stand in cold water for 10 mins.
- In the meantime, mix together the mayonnaise, Worcestershire sauce and ketchup to make the dressing and set aside.
- Cook the bacon under a medium grill, turning occasionally until crisp and cooked through. Cut into bite-sized strips and set aside. Shell the eggs and cut into quarters.
- Arrange the washed salad on a plate, put the bacon and tomatoes in the centre and arrange eggs around the edge.
- Drizzle the dressing over the salad and serve immediately.