Green Bean Bacon Egg Salad

Last summer, my neighbor Sarah brought this salad to our backyard potluck and I practically hovered over the bowl the entire afternoon. There's something about the way smoky bacon curls around crisp green beans that makes you forget you're eating something so virtuous. Now it's the first thing I make when I want lunch that feels substantial but won't weigh me down for the rest of the day.

I made this for my dad's birthday lunch last spring, and he kept sneaking forkfuls from the serving platter before I could even get everyone seated. That moment when someone reaches for seconds before you've finished serving the first round? That's when you know a salad has graduated from side dish to main event.

Ingredients

• fresh green beans: I've learned to snap off the ends by hand rather than trimming with a knife, you can feel exactly where the tough part begins
• red onion: soak the sliced rings in ice water for ten minutes if you want the flavor without the sharp bite
• large eggs: room temperature eggs are less likely to crack during boiling, but if you forget to take them out early just add an extra minute
• smoked bacon: thickcut bacon holds up better in the salad and gives you those substantial meaty bites everyone fights over
• extra virgin olive oil: use your best one here since the dressing is simple and the oil really shines through
• white wine vinegar: adds a bright acidity that cuts through the rich bacon and creamy yolks
• Dijon mustard: this is what makes the dressing cling to every bean instead of pooling at the bottom of the bowl
• honey: just enough to balance the sharp mustard and vinegar, creating that perfect sweet tangy note
• fresh parsley: flatleaf parsley has more flavor than curly and looks so much more elegant scattered across the top

Instructions

Blanch the beans:

Drop them into boiling salted water and watch for that brilliant emerald green color emerge, about three minutes. Plunge them immediately into ice water, they should make a satisfying sizzling sound as they hit the bowl.

Cook the eggs:

Cover them with cold water and bring to a gentle boil, then reduce to a simmer for eight minutes. Run them under cold water until they're cool enough to handle, the shells should slip right off.

Crisp the bacon:

Lay the slices in a cold skillet and turn the heat to medium, letting the fat render slowly. Listen for the steady sizzle that tells you they're turning golden and gloriously crisp.

Whisk the dressing:

Combine the oil, vinegar, mustard, and honey in a small bowl and whisk until it thickens slightly. Season generously, remembering that the bacon will add salt too.

Assemble the salad:

Toss the beans, onion, and bacon together while they're still slightly warm, letting the dressing coat everything. Arrange on a pretty platter and tuck the quartered eggs between the beans.

Finish and serve:

Sprinkle the remaining parsley over the top and bring the whole platter to the table. Let people serve themselves, watching the eggs get slightly mashed into the dressing as they scoop.

Save

This became my go-to contribution for every summer gathering last year. There's something about the combination of warm, cold, crisp, and creamy that makes people pause midconversation and ask what's in it.

Making It Ahead

You can blanch the beans and cook the bacon up to two days in advance, storing them separately in the refrigerator. The dressing can be whisked together and kept in a jar, just give it a good shake before using. Don't dress the salad until you're ready to serve or those beautiful crisp beans will turn sad and soggy.

Perfecting the Eggs

I finally stopped peeling eggs under running water and instead tap them gently all over, roll them on the counter to crack the shells thoroughly, then peel from the wide end where there's usually a little air pocket. The shells come off in satisfying large pieces instead of tiny stubborn fragments.

Serving Suggestions

This salad holds its own as a light lunch, especially alongside a crusty baguette to mop up any extra dressing. For dinner, it pairs beautifully with grilled chicken or fish. If you're serving it as part of a larger spread, consider arranging it on a long platter rather than in a bowl, the layers of green beans, white eggs, and pink bacon look absolutely stunning.

• Add halved cherry tomatoes for a pop of color and sweetness
• Sprinkle toasted pecans or walnuts over the top for extra crunch
• Try crumbled feta instead of eggs for a creamy vegetarian variation

Save

Hope this salad becomes as much of a staple in your kitchen as it has in mine. There's nothing quite like watching friends discover that bacon makes absolutely everything better.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can blanch the beans and cook the bacon up to a day ahead. Store them separately in the refrigerator and assemble just before serving to maintain the crisp texture.

→ What other vegetables work well in this?

Cherry tomatoes, cucumber slices, or thinly sliced radishes make excellent additions. You can also substitute haricots verts for the green beans for a more elegant presentation.

→ How do I get perfectly hard-boiled eggs?

Place eggs in cold water, bring to a boil, then reduce heat and simmer for 8-9 minutes. Immediately transfer to cold water to stop cooking and prevent gray rings from forming around the yolks.

→ Is there a vegetarian alternative?

You can omit the bacon entirely or substitute with smoked paprika-roasted chickpeas, crumbled feta cheese, or toasted walnuts for that savory, smoky element.

→ How long will leftovers keep?

Best enjoyed immediately for optimal texture. If storing leftovers, keep the dressing separate and add just before serving. The assembled dish will keep for 1-2 days in the refrigerator.