Green Bean Bacon and Egg Salad (Printable)

Crisp green beans, smoky bacon, and creamy eggs in a tangy Dijon vinaigrette for a satisfying meal.

# What's Needed:

→ 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 Make It:

01 - Bring a large pot of salted water to a rolling boil. Add green beans and cook for 3–4 minutes until just tender and bright green. Drain and immediately transfer to a bowl of ice water to halt cooking. Drain again and pat thoroughly dry.
02 - Place eggs in a saucepan and cover with cold water by about an inch. Bring to a boil, then reduce heat to a gentle simmer and cook for 8–9 minutes. Cool under cold running water for easy peeling. Peel and quarter each egg.
03 - While eggs cook, arrange bacon slices in a cold skillet. Turn heat to medium and cook until bacon reaches desired crispness, turning occasionally. Transfer to a paper towel-lined plate to drain excess grease, then chop into bite-sized pieces.
04 - In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, and honey until fully emulsified. Season with salt and pepper to taste, adjusting acidity as needed.
05 - In a large serving bowl, combine blanched green beans, sliced red onion, crispy bacon, and half the chopped parsley. Drizzle with the vinaigrette and toss gently to evenly coat all components.
06 - Arrange the dressed salad on a serving platter or individual plates. Top with quartered hard-boiled eggs and sprinkle with remaining parsley. Serve immediately while components remain crisp and at peak temperature.

# Tips for Success:

01 -
  • The warm smoky bacon against cool crisp beans creates this perfect contrast that keeps you coming back for another bite
  • Everything can be prepped ahead so its waiting for you when you need a quick lunch
02 -
  • Dry those beans completely after the ice bath or the dressing will slide right off
  • The salad tastes better after 15 minutes but the bacon starts losing its crunch after an hour
03 -
  • Taste a green bean before dressing them and adjust your salt accordingly
  • The salad needs to sit for at least 10 minutes for all the flavors to really get to know each other

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