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.

A special thanks to the OPA for sponsoring this post. As always, all opinions are our own.

seven layer salad in a bowl

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 Seven Layer 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.

What is seven layer salad?

Seven Layer Salad is a traditional American dish that is served in a glass bowl so that you can see all of the beautiful, colorful layers. Although the traditional recipe has changed slightly over the years based on what a family likes, there is one thing that has always stayed the same:

People love it. it’s the PERFECT picnic side dish.

Seven Layer Salad Dressing

The first step to making seven layer salad is to mix up the dressing. 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!

**Pro Tip: Use freshly shredded Parmesan cheese for the best flavor. Buy a block of Parmesan and use a cheese grater to grate it finely. It’s so much better than pre-shredded Parmesan.**

bowl of seven layer salad dressing

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 layers:

  1. Lettuce
  2. Tomato
  3. Peas
  4. Hard Boiled Eggs
  5. Cheddar
  6. Dressing
  7. Bacon

Seven Layers Total! Now let’s talk about each one.

hard boiled eggs on a cutting board


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!


We used grape tomatoes that we sliced in half. We also like to use sliced Roma tomatoes because they are small. If you have garden fresh tomatoes, definitely use those.


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.

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.

hard boiled eggs layered in a big bowl


As with the Parmesan, we recommend using freshly shredded cheddar cheese. We prefer the taste of sharp cheddar, but you can use a mild cheddar if you’d like.


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.


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!

bacon on top of a layered salad

How far in advance can you make seven layer 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 long does seven layer salad last?

As long as the layers are in tact, the salad will stay fresh for about 24 hours. But what about after you dig into the salad and the layers get a little mixed? At this point the lettuce may start to wilt the longer you keep it. We prefer to eat any leftovers the same day.

If add a little more lettuce the next day, you may find it is still ok to eat.

glass bowl with seven layer salad

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.

salad with eggs, tomatoes and cheese

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.

Favorite Egg Recipes

For more about Ohio egg farmers and to get cooking tips, recipes and nutrition information, go to and follow the Ohio Poultry Association on Facebook, Twitter, Pinterest and Instagram.

Be sure to scroll down to read the answers to commonly asked questions about eggs.

salad with 7 layers in glass bowl
salad with 7 layers in glass bowl

Seven Layer Salad

4.85 from 19 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


  • 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)


  • 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 mayonnaise, 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.



*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.**


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

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?

seven layer salad title image

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion


  1. I make this salad every year during the holidays.. I do it a little different to cut some of the calories .. I don’t use tomatoes or cheese, I use a layer of water chestnuts , and smoke beef beacon … In the salad dressing I use sour cream ,olive oil mayo mix in salad supreme season that’s just my twist on it , but each it’s own.. Thank u everyone for the different options I’m sure they all r good…

    1. I use Erythritol in place of the sugar – it’s a great substitute for sugar. It’s hard to find it in the grocery store so I usually order it from Amazon.

  2. 5 stars
    I’ve made this same recipe several times now making this a family dinner favorite. I like to add cucumbers instead of the onions (not everyone in my family likes eating the raw onions). I also use LeSeur Very Young peas instead of the regular peas; I just refrigerate them before hand and they hold up quite well in the salad. I’ve also added cut-up chicken breast and ham on occasion.

  3. My 7 layer salad consist of Lettuce, chicken, bacon bits, cheddar cheese, green onions, broccoli crowns and ranch dressing. We eat it as a main course.

  4. I always enjoy this salad. It can be eaten along, with or without crackers, or with a good piece of Southern fried Chicken. My sister makes it with turkey and cauliflower. Thanks for the recipe.

  5. 5 stars
    I need to start making this salad at least twice a month……………….I love it, and it’s great for me!!

  6. That 7 layer salad looks sooo good. We will have to try it. Thanks for sharing your experiences and those of your family. We have 3 daughters who are all excited to try different recipes. Our son married a really terrific Japanese girl who has a sister who is of a similar nature to you. She’s kind and loves to cook and experiment. I’m an experimenter too. I like to examine the chemistry of cooking with different foods to get new flavors. Life can be so much fun.

    I just got a Breville bread machine and am experimenting making bread. So far my buttermilk bread is a great hit. My wife and I are Mormons and our church has encouraged its members to store food for in times of disaster. Our oldest daughter’s husband lost his job and they had to live on their emergency supplies. My wife and I lived in isolation up the Pacific coast and sometimes our food/mail run could not make it in for a couple of weeks at a time. No problem for us. We bought a ton of wheat 50 years ago and recently I decided to make some whole wheat bread. Following the recipe was not good enough, too dry so added water and it was fine and tasted delicious. Life is an adventure.

  7. 5 stars
    Salad is a omplete meal in itself . Love added eggs, cheese, Chicken and all vegies. Yummy!
    I love your baking too.
    Thank you so much.
    God bless you all.

  8. 4 stars
    Salad layers were good. Not so the dressing. I made it exactly according to the recipe and chilled it while I made the layers. When it came time to add the dressing, there was no question of pouring it—it was very thick and went on in blobs. Trying to eat it was unpleasant because while it had a good flavor, it was all concentrated in the cheddar layer, creating a cheese-on-cheese overload. I scraped off the dressing and mixed up a dressing that I use for broccoli/cauliflower salad: almost the same ingredients as your dressing in a slightly different ratio, no sour cream, and adding cider vinegar and pepper. This bright dressing transformed the salad and saved it from the bin. Thank you for the recipe.

See More Comments

Leave a Reply

Your email address will not be published.

Recipe Rating