Seven Layer Salad

Better than traditional seven layer salad, this easy side dish recipe is high protein since it is loaded with cheese, bacon and eggs. The creamy homemade dressing has an amazing flavor. It’s a layered salad perfect for picnics and potlucks.

We all know that eggs often take center stage on the Easter holiday. Did you decorate Easter eggs or maybe have a delicious egg casserole for Easter brunch? If so, you likely enjoyed eggs from Ohio!

For this Seven Layer Salad recipe, we partnered with the Ohio Poultry Association. Ohio is one of the largest egg farming states in the nation, producing over 9.5 billion eggs a year.

Easter is over, but guess what? Eggs aren’t just for Easter! Today we’re sharing the perfect way to use up some of those Easter hard boiled eggs in this layered salad recipe. It’s a classic.

Although this salad recipe is great for potlucks and picnics, my family can devour it in one sitting. It’s that good.

Seven Layer Salad Dressing Ingredients

The first step to making seven layer salad is to mix up the dressing in a small bowl. Allowing the dressing to “rest” while you prepare the rest of the salad helps the flavors to blend together beautifully.

Our recipe calls for mayonnaise, a little sour cream, a touch of sugar for flavor and here’s our powerful secret….parmesan cheese. Guys….I could add parmesan cheese to every.single.thing I eat. I find it adds amazing flavor and richness to recipes. And this seven layer salad dressing is no different!

What is in seven layer salad?

You’ll find different ingredients in just about every seven layer salad recipe you look at. When we make our salad we think about 2 things.

• The first is color. We want our salad to be pretty!
• The second is protein. I like to sneak extra protein into any recipe I can. My kids are active and it’s hard to get enough protein in them at times.

One egg has 13 essential vitamins and minerals, plus no sugar and no carbs. Adding eggs to this salad is a GREAT way to add not only protein, but other important dietary needs to this salad.

Here are the salad ingredient layers:

1. Lettuce. Seven layer salad traditionally calls for iceberg lettuce. Many times we will layer iceberg lettuce with baby spinach. This adds to the pretty green color on the bottom layer of the bowl. Use spring lettuce mix or Romaine if you’d like!
2. Tomato. We use grape tomatoes (or cherry tomatoes) and slice them in half. We also like to use sliced Roma tomatoes because they are small. If you have garden fresh tomatoes, definitely use those.
3. Peas. Use frozen peas rather than canned peas. Frozen peas will have a better color and they are firmer than canned peas. Don’t worry about cooking the peas. Just let them thaw and add them to the salad.
4. Hard Boiled Eggs. Use leftover Easter eggs or whip out some hard boiled eggs quickly. We like to make eggs in the Instant Pot. We find they come out beautifully every time! If you generally have trouble with the shell sticking to the egg and not coming off cleanly, be sure you are using eggs that are about 7-10 days old. Fresh eggs are harder to peel. You can also place the hot eggs into a bowl of ice water to cool them quickly. Cooling causes the egg to contract slightly in the shell which then makes it easier to peel off. Allow them to sit in the ice water for 5 minutes then peel them.
5. Cheddar. As with the Parmesan, we recommend using freshly shredded sharp cheddar cheese. We prefer the taste of sharp cheddar, but you can use a mild cheddar if you’d like.
6. Dressing. This is the perfect amount of dressing for us. If you are afraid it won’t be enough, you could make a little more and serve it on the side.
7. Bacon. Make sure the bacon is drained, cooled and crumbled before adding it to the salad. Here’s a secret hint: We often pick up a maple flavored bacon and it adds a slight sweetness to the salad that is just unbeatable! The bacon crumbles will melt in your mouth.

Seven Layers Total! Serve in a clear glass bowl or a trifle bowl for a pretty presentation.

Recipe Variations

• Make this in a 9×13 glass dish instead of a large bowl. The dressing will be more evenly spread over the salad that way.
• Love onion? Try adding red onions in the salad or green onions on top of the salad.
• If you don’t like peas, try green bell pepper.
• If you have leftover Easter ham, use that in a layer, preferably right above the eggs.
• Other veggies to try: carrots, red bell peppers, celery or even black olives. Just make sure everything is chopped into bite size pieces.

How far in advance can you make a layered salad?

This is an ideal make-ahead salad. You place the “heartier” layers up towards the dressing and the lettuce sits at the bottom. The dressing will cover the top of the salad to “seal” in the freshness. You can easily make this salad one day before serving it. Make sure the dressing covers the top and then cover the bowl with plastic wrap and refrigerate until serving.

How to Serve Seven Layer Salad

As you can see from the picture, this salad is beautiful when presented in a large glass bowl. The bowl we used was 4 quarts.

If you’d like, you can also make individual servings in wide mouth mason jars or in smaller single serving sized glass bowls.

What main dish goes well with seven layer salad?

When we think of this easy salad recipe, we think of summer foods! Grilled chicken, smoked turkey or chicken burgers are some of our favorites.

Seven Layer Salad Recipe

4.73 from 36 votes

Better than traditional seven layer salad, this easy side dish recipe is high protein since it is loaded with cheese, bacon and eggs. The creamy homemade dressing has an amazing flavor. It’s a layered salad perfect for picnics and potlucks.

Servings 12

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

---

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

 

• 1 pound maple flavored bacon
• 1 1/4 cups mayonnaise
• ¼ cup sour cream
• 1 tablespoon white sugar
• 2/3 cup grated Parmesan cheese
• 1 large head iceberg lettuce (rinsed, dried, and chopped)
• 1 pint grape tomatoes (cut in half)
• 2 cups frozen green peas (thawed)
• 6 large hardboiled eggs
• 10 ounces shredded cheddar cheese (about 2 ½ cups)

Instructions

 

• Cook bacon in a large skillet over medium high heat until evenly brown and crisp. Allow the bacon to drain on paper towels. Crumble and set aside.
• Prepare the dressing by whisking together the mayo, sour cream, sugar and Parmesan cheese. Cover and refrigerate until you are ready to top the salad.
• In a large 4 quart glass bowl, layer the chopped lettuce*, tomatoes, peas, eggs, cheese.
• Drizzle the dressing over salad, covering as much of the top as possible.
• Sprinkle the top with bacon.
• Cover and refrigerate until you are ready to serve it.

Video

Notes

 

*You can use whatever type of lettuce you’d like: romaine, iceberg, spring salad mix or spinach. Or use a mix of several types!

The calories shown are based on the recipe serving 12 people, with 1 serving being 1/12 of the salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 519kcal | Carbohydrates: 8g | Protein: 18g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 160mg | Sodium: 672mg | Potassium: 362mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1210IU | Vitamin C: 16.1mg | Calcium: 271mg | Iron: 1.4mg

Author Julie Clark

Course Side Dish

Cuisine American

Calories 519

Keyword easy salad recipe, easy side dish, salad with eggs

Have you tried this recipe?

Share a review below or share on Instagram with the tag #tastesoflizzyt.

Favorite Egg Recipes

• Vegetable and Sausage Frittata
• Slow Cooker Egg Casserole
• Egg Potato Casserole
• Baked Custard

Thank you to Ohio Eggs for answering some of our commonly asked questions about eggs:

How long are eggs safe to eat?

The “Sell By” or “Expiration Date” labels on cartons ensure eggs aren’t kept on grocery store shelves past a certain date. Eggs can be safely eaten 2-3 weeks beyond the expiration date.

How long are hard-boiled eggs safe to eat?

Hard-boiled eggs spoil faster than fresh eggs, so make sure you refrigerate hard-boiled Easter eggs within 2 hours of decorating them and use within 1 week. Once peeled, eggs should be eaten the same day. Remember to keep those eggs cold and don’t let them sit out too long!

Can you freeze eggs if they won’t be used before the expiration date?

Yes! To freeze eggs, the yolks and whites must be beaten together and not left in the shell; egg whites can also be frozen by themselves. Frozen eggs should be used within one year. So when eggs are on sale during the holidays, don’t be afraid to stock up!

Are brown or white eggs healthier?

You may be surprised, but the color of the egg shell or yolk has nothing to do with the egg’s nutritional value, quality or flavor. The color is determined by the breed of chicken. Usually, white hens lay white eggs, and brown hens lay brown eggs. Simple, right?