Healthy Bacon & Egg Salad with Creamy Lemon Dressing

 

 

If you’re looking for a light, wholesome meal that still feels indulgent, this Bacon & Egg Salad is just the thing. Made with simple, everyday ingredients put together in the most delicious way , it features crisp  lettuce, juicy roasted baby plum tomatoes , lean smoked back bacon baked to perfection , and boiled free‑range eggs. Everything is finished with a bright, creamy dressing made from low‑fat mayonnaise, lemon juice, Parmesan, and black pepper — proof that healthy food doesn’t have to be bland or boring . It’s quick, satisfying, and perfect for a light lunch or supper any day of the week!

 

Proof positive here in The English Kitchen today that I don't always cook hedonistic, unhealthy food.  I actually cook/prepare a lot of healthy food.  Healthy doesn't necessarily have to be blah either.  This salad is light and delicious with a fabulous rich creamy dressing, and yes, you CAN have your bacon and eat it too!

This is a recipe I have adapted from a paperback book from the U.K. that I have in my library entitled, "Easy to Make, Favourite Family Meals" by the people at Good Housekeeping.  It is chock full of great meal ideas and this is one of them.

Its a case of simple ingredients being put together in a delicious way and makes a beautiful light lunch or supper!  The recipe did not specify to use streaky or back bacon. I decided to use back bacon because it is leaner and I felt it would go better. I was right. But then again, bacon of any kind is always a nice addition to anything!

I used a mix of yellow and red baby plum tomatoes because that is what I had and they were beautiful.  They also fried the bacon, and then toasted the tomatoes and croutons in the bacon fat.  I chose to bake them separately instead.  All of them. I thought it was a bit healthier and works beautifully.

In the dressing I used very low fat mayonnaise, which also cuts down on the fat and calories, which is never a bad idea, but if you aren't concerned about these things, by all means use full fat mayo and streaky bacon, and sure, fry your croutons in bacon fat!  (I wish!)  

The dressing is packed with flavour, even though it is only mayo, lemon juice, Parmesan cheese with freshly ground black pepper. Once again, simple ingredients put together in a most delicious way.  Because it is so flavourful, you don't need to douse your salad in it.  A little drizzle goes a very long way, which is another bonus!

Altogether this is a really delicious salad, loaded with flavors, textures and colors. Light and refreshingly perfect for this hot weather we have been having!

INGREDIENTS NEEDED TO MAKE BACON & EGG SALAD

There is nothing really complicated about this salad. Simple ingredients put together in the most delicious of ways!

• 4 medium eggs
• 1/2 pound (250g) smoked back bacon
• 2 cups (150g) cherry tomatoes
• 2 slices thick cut bread
• low fat cooking spray
• 3 TBS mayonnaise
• the juice of 1/2 lemon
• 1 ounce (25g) freshly grated Parmesan cheese
• 1 medium head of Romaine lettuce (Cos) or 2 little Gem lettuces
• freshly ground black pepper

 

NOTES ON INGREDIENTS 

• You can use large eggs if that is all you have. It doesn't make much difference.
• You can also use peameal or Canadian bacon, or even streaky bacon if you prefer. 
• I used a mix of yellow and red baby plum tomatoes.
• Use a sturdy bread. I used a sour dough bread.
• You can use a low fat mayonnaise if you are watching the calories.
• Generally speaking, half a lemon will produce 1 1/2 to 2 TBS of lemon juice.
• Try to grate your own Parmesan cheese. It will give you the best flavor. I use a fine micro-plane grater.
• Use any good quality lettuce that has a bright flavor and color and that is sturdy enough to stand up to all of the other ingredients and the dressing.

 

HOW TO MAKE BACON & EGG SALAD 

This hearty, yet simple salad goes together quickly and easily.

1. Preheat the oven to 220*C/425*F/ gas mark 7. Line a large baking tray with foil and lay the bacon out on it in a single layer. Roast in the preheated oven for about 10 minutes, flipping it over halfway through the bake time. Remove and set aside to drain on paper towels. (You could also do this on a rack placed over a lined baking tray. DO make sure your baking tray has a raised edge or you could end up with a mess in the oven!)
2. Slice the tomatoes in half and spray the bread lightly on each side with some cooking spray. Cut the bread into croutons. (I used a small 1-inch round cutter to cut mine into small rounds. Different shapes add interest.)
3. Place the croutons onto the baking tray along with the tomatoes, cut side up. Roast for 5 minutes until golden brown and the tomatoes are slightly charred. Remove and set aside. (Keep an eye on them and if you think they are browning too quickly or sooner, then remove immediately.)
4. Place the eggs in simmering water and bring to the boil. Boil for 6 minutes, drain and rinse well under cold water until cold. Peel and set aside. (So long as you use medium sized eggs this will give you perfectly boiled eggs with set yolks. If you use larger eggs it may take slightly longer.)
5. Wash and dry the lettuce. Divide it amongst four chilled plates. (If you are using Romaine or Cos lettuce, cut it into bite sized pieces.)
6. Cut the eggs into quarters and place 4 quarters on top of each salad plate.
7. Break the bacon or cut into squares, and scatter evenly over the lettuce. Divide the tomatoes and croutons amongst the plates.
8. Whisk together the mayonnaise, lemon, and Parmesan cheese, along with a bit of ground black pepper. Drizzle over top of the salads. (I use a small wire whisk to do this. Alternately you can shake everything together really well in a jar with a tight lid.)
9. Serve immediately and pass additional pepper at the table.

 

HINTS AND TIPS FOR BETTER SALADS 

 Build flavour with simple, high‑quality ingredients

This Bacon & Egg Salad is a perfect example of how simple ingredients put together in a delicious way create the best results. Choose crisp lettuces, ripe tomatoes, fresh herbs, and good cheese — they do most of the work for you.

Use contrasting textures

A great salad needs crunch, creaminess, tenderness, and a little bite. This salad does this beautifully with:

• A crisp green variety of lettuce

• Crunchy homemade croutons

• Soft eggs

• Juicy roasted tomatoes

• Savoury bacon

That mix keeps every forkful interesting.

Roast or bake components for deeper flavour

Instead of frying, you bake the bacon, tomatoes, and croutons — a healthier method that still gives gorgeous colour and texture .Roasting vegetables, proteins, or even fruit intensifies flavour and adds a lovely caramelized note.

Keep dressings simple but balanced

The dressing used in this salad — mayo, lemon juice, Parmesan, and black pepper — is a masterclass in simplicity with big flavour.

A great dressing usually needs:

• Fat (mayo, oil, yogurt)

• Acid (lemon, vinegar)

• Salt (cheese, seasoning)

• A flavour booster (mustard, herbs, garlic, pepper)

When the balance is right, you don’t need much — a little drizzle goes a long way.

 Season every layer

Light seasoning on lettuce, tomatoes, eggs, and croutons makes a huge difference. Don’t rely on the dressing alone — let each ingredient shine.

Add protein to make salads satisfying

Eggs, bacon, turkey, chicken, beans, cheese, or nuts turn a salad into a proper meal. This Bacon & Egg Salad makes a beautiful light lunch or supper because it has that balance of freshness and substance.

Prep components ahead — but assemble just before serving

You can cook bacon, eggs, and croutons ahead of time, but keep everything separate until serving so the lettuce stays crisp and the croutons stay crunchy.

Use a variety of colours

I chose yellow and red baby plum tomatoes because they were beautiful and flavourful . Colour isn’t just pretty — it signals freshness and variety, and makes salads more appealing.

Cut ingredients to similar sizes

Bite‑sized pieces make salads easier to eat and help flavours distribute evenly. Think: small tomato halves, crouton cubes, egg quarters, chopped bacon.

 Consider your eaters

Hearty eaters might appreciate sliced boiled new potatoes added to the salad . A salad can be tailored to appetite with:

• Extra protein

• Added grains or pasta

• More vegetables

• A richer dressing

 

FREQUENTLY ASKED QUESTIONS

CAN I MAKE THIS SALAD A BIT HEALTHIER WITHOUT SACRIFICING FLAVOR?

I have already made this a fairly low fat recipe. I use lean back bacon instead of streaky bacon, which keeps things lighter without sacrificing taste . I also bake the bacon, tomatoes, and croutons instead of frying them, which cuts down on fat while still giving gorgeous colour and texture . Even the dressing uses very low‑fat mayonnaise, yet remains rich and flavourful thanks to lemon and Parmesan.

WHAT MAKES THIS SIMPLE DRESSING SO DELICIOUS?

The magic is in the balance. The dressing is just mayo, lemon juice, Parmesan, and black pepper, but the combination creates a bright, creamy, savoury drizzle that tastes far more complex than it is . And because it’s so flavourful, you only need a little — a drizzle goes a long way.

CAN I USE STREAKY BACON INSTEAD OF BACK BACON?

Absolutely. I chose to use back bacon because it’s leaner and suits the salad well, but the original recipe didn’t specify either type . If you prefer streaky bacon, you can use it — and even fry it if you’re not worried about calories.

HOW CAN I MAKE THIS SALAD MORE FILLING FOR HEARTY EATERS?

You can add sliced boiled new potatoes to make it a more substantial meal for heartier appetites. It's an easy addition that blends beautifully with the eggs, bacon, and creamy dressing. 

CAN ANY PARTS OF THIS SALAD BE PREPARED AHEAD OF TIME?

Yes — the bacon, eggs, and croutons can all be cooked ahead and kept chilled. The tomatoes can be roasted in advance too. Just keep everything separate and assemble right before serving so the lettuce stays crisp and the croutons stay crunchy.

WHAT TYPES OF TOMATOES WORK BEST?

I used a mix of yellow and red baby plum tomatoes as that is what I had. They were beautiful and flavor-filled. Any small, sweet tomato would work well.

WHAT KINDS OF LETTUCE ARE SUITABLE?

I used baby Gems, which are crisp and sturdy, but you can also use Romaine or Cos lettuce. You want a lettuce that is sturdy enough to hold the toppings and dressings without wilting easily.

 

A FEW MORE MAIN DISH SALADS TO ENJOY

In the summer months we eat a lot more salads than we do any other time of the year. We love main dish salads, especially when the temperatures rise. Here are a few more favorites that we enjoy!

GRILLED CHICKEN CAESAR SALAD - This Grilled Chicken Caesar Salad is everything you want in a main-dish salad: crisp Romaine hearts, tender slices of Montreal-seasoned grilled chicken, smoky streaks of real bacon, and golden homemade garlic croutons scattered helter‑skelter over the top. A bright, creamy dressing made with lemon, yogurt, Parmesan, Dijon, Worcestershire, and a whisper of anchovy brings it all together in the most delicious way . It’s simple, fresh, and deeply satisfying — the kind of salad that feels like a proper meal, yet still light enough to enjoy any day of the week. One bite and you’ll understand why this is a dish you could happily eat again and again.

TURKEY, SOUR CHERRY & ALMOND PASTA SALAD - This Turkey, Sour Cherry & Almond Pasta Salad is a vibrant, fresh, and utterly satisfying dish that celebrates colour, texture, and bold yet beautifully balanced flavours. Tender farfalle pasta catches every drop of the creamy lemon‑poppy seed dressing — a bright, tangy blend whisked together with Dijon and honey for just the right touch of sweetness . Cubes of cooked turkey bring hearty substance, while dried sour cherries add little pops of sweet‑tart juiciness that play so well against the crunch of salted almonds and crisp celery. Sharp red onion and a scattering of creamy Gorgonzola give the salad depth and character, with just a whisper of fresh basil to lift everything without overpowering it . It’s a salad overflowing with colour, taste, and texture. It’s refreshing, hearty, and wonderfully moreish. A perfect warm‑weather dish you’ll find yourself craving again and again.

  

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Yield: Serves 4

Author: Marie Rayner

Bacon & Egg Salad

Prep time: 27 MinTotal time: 27 Min

Light and healthy. You can have your bacon and eat it too! 

Ingredients

• 4 medium eggs
• 1/2 pound (250g) smoked back bacon
• 2 cups (150g) cherry tomatoes
• 2 slices thick cut bread
• low fat cooking spray
• 3 TBS mayonnaise
• the juice of 1/2 lemon
• 1 ounce (25g) freshly grated Parmesan cheese
• 1 medium head of Romaine lettuce (Cos) or 2 little Gem lettuces
• freshly ground black pepper

Instructions

1. Preheat the oven to 220*C/425*F/ gas mark 7. Line a large baking tray with foil and lay the bacon out on it in a single layer. Roast in the preheated oven for about 10 minutes, flipping it over halfway through the bake time. Remove and set aside to drain on paper towels.
2. Slice the tomatoes in half and spray the bread lightly on each side with some cooking spray. Cut the bread into croutons.
3. Place the croutons onto the baking tray along with the tomatoes, cut side up. Roast for 5 minutes until golden brown and the tomatoes are slightly charred. Remove and set aside.
4. Place the eggs in simmering water and bring to the boil. Boil for 6 minutes, drain and rinse well under cold water until cold. Peel and set aside.
5. Wash and dry the lettuce. Divide it amongst four chilled plates.
6. Cut the eggs into quarters and place 4 quarters on top of each salad plate.
7. Break the bacon or cut into squares, and scatter evenly over the lettuce. Divide the tomatoes and croutons amongst the plates.
8. Whisk together the mayonnaise, lemon, and Parmesan cheese, along with a bit of ground black pepper. Drizzle over top of the salads.
9. Serve immediately and pass additional pepper at the table.

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Note: This is an update of a recipe previously posted in 2018.