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Bacon and Egg Salad

Juicy grapes and crisp lettuce add just the right amount of sweetness and crunch to this tasty toss.

Serving Size:


Active Time:

20 min.

Total Time:

20 min.


  • 4 eggs
  • 1 lemon
  • ⅓ cup mayonnaise
  • 2 Tbs. Dijon mustard
  • 1 avocado
  • 3 slices fully cooked bacon
  • ½ of 1 (1½ lb.) head iceberg lettuce
  • ½ cup seedless grapes, halved
  • ½ cup croutons
  • Chopped fresh chives


  1. In pot, combine eggs and enough cold water to cover by 1”. Over medium-high heat, bring to boil. Cover and remove from heat. Let stand 10 min. Drain and rinse under cold water. When cool enough to handle; peel eggs an d cut in half lengthwise.
  2. Squeeze 1 Tbs. juice from lemon. In small bowl, combine mayonnaise, Dijon and lemon juice; reserve. Halve avocado; remove pit. Using large spoon, scoop out flesh in one piece. Slice lengthwise. Tear bacon into small pieces.
  3. Cut lettuce into thin wedges; transfer to serving plate. Top with avocado, eggs, grapes, bacon and croutons. Drizzle with reserved dressing. Sprinkle with chopped chives.

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