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Bacon and Egg Salad

bacon egg salad
  • (3 Tbsp.) walnuts, finely chopped
  • (4 large) eggs
  • (2 slices) uncooked bacon
  • (8 cups) gourmet salad greens
  • (1/4 cup) crumbled blue cheese
  • (1) Bartlett pear, cored and thinly sliced
  • (1 Tbsp.) white wine vinegar
  • (1 Tbsp.) extravirgin olive oil
  • (1/2 tsp.) dried tarragon
  • (1/2 tsp.) Dijon mustard
  • (4 slices) French bread baguette, toasted

Bacon and Egg Salad

Baked eggs and bacon served with a blue-cheese and pear salad with a tangy dressing made from the bacon drippings.

Preparation Time
About 15 minutes
Cook Time
About 10 minutes


  1. 1Place a small skillet over medium-high heat. Add walnuts. Toast 3 minutes, shaking the pan often. Set aside off heat.
  2. 2Spray 4 custard cups with cooking spray. Place 1 egg into each, cover and microwave on High 40 seconds. Set aside 1 minute, drain eggs on paper towels.

  3. 3Place a small skillet over medium-high heat. Add bacon and cook 3-4 minutes on each side, or until crisp. Drain on paper towels. When cool enough to handle, crumble bacon.

  4. 4In a large bowl, whisk together 1 tsp. bacon drippings, vinegar, oil, tarragon and mustard. Toss in walnuts, bacon, greens, blue cheese and pear. Serve with eggs and toast on top, enjoy!

Nutritional Information

Serving Size: 2 cups salad, 1 egg, 1 slice toast

Amount Per Serving:
  • Calories 393
  • Total Fat 17 g
  • Total Carbohydrate 44.7 g
  • Protein 16.9 g
  • Cholesterol 222 mg
  • Sodium 605 mg
  • Fiber 8.8 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Salads with Pork

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Pork, Eggs, Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.