Green Bean Bacon Egg Salad (Printable)

Crisp green beans, smoky bacon, and creamy eggs in tangy Dijon vinaigrette make this vibrant dish perfect for any meal.

# What You Need:

→ 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 trimmed green beans and cook for 3–4 minutes until just tender and bright green. Drain immediately and transfer to a bowl of ice water to halt cooking. Drain again and pat dry thoroughly.
02 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat to a gentle simmer. Cook for 8–9 minutes for hard-boiled consistency. Cool under cold running water, peel carefully, and quarter each egg.
03 - While eggs simmer, arrange bacon slices in a skillet over medium heat. Cook until crispy and browned, turning as needed. Transfer to a paper towel-lined plate to drain excess grease, then chop into bite-sized pieces.
04 - In a small bowl, whisk together extra-virgin olive oil, white wine vinegar, Dijon mustard, and honey until emulsified. Season with salt and freshly ground black pepper to taste.
05 - In a large mixing bowl, combine blanched green beans, sliced red onion, chopped bacon, and half the chopped parsley. Pour the vinaigrette over the mixture and toss gently to coat evenly.
06 - Arrange the dressed salad on a serving platter or individual plates. Top with quartered eggs and sprinkle with remaining parsley. Serve immediately while at peak freshness.

# Expert Suggestions:

01 -
  • The warm bacon fat gets tossed with the beans while theyre still slightly warm from blanching, creating this incredible contrast of hot and cold
  • Everything can be prepped ahead, making it perfect for those days when you need to pull something impressive together in minutes
02 -
  • Dry the beans thoroughly after their ice bath, otherwise water will pool at the bottom and dilute your perfectly balanced dressing
  • The salad actually tastes better after sitting for fifteen minutes, letting the vinaigrette work its way into the beans
03 -
  • Save the bacon drippings and whisk a teaspoon into the dressing for an extra layer of smoky depth
  • If your green beans are particularly thick, cut them in half lengthwise before blanching so they cook evenly

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