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close up of salad with bacon and eggs in bowl

Bacon and Egg Salad

  • Author: Lynette
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Total Time: 15 minutes
  • Yield: 12 1x
  • Category: salad
  • Method: Mix
  • Cuisine: American


You are going to love this fresh bacon salad made with big bites of cauliflower and two types of lettuce, topped with a homemade celery seed dressing. This salad feeds a crowd and is perfect for a potluck or family gathering.


Units Scale

Salad Ingredients

  • 1 pound of bacon, cooked and chopped
  • 4 hard-boiled eggs, chopped
  • 1 head of bibb lettuce, chopped
  • 1 head of iceberg lettuce, chopped
  • 1 head of cauliflower, chopped
  • 1 box of mushrooms, chopped
  • 1.5 bunches of green onion bunches

Celery Seed Dressing

  • 2/3 cup sugar
  • 1 tsp dry mustard
  • 1 tsp salt
  • 1 TB dry onion flakes
  • 1 tsp celery seed
  • 1 cup vegetable oil
  • 1/2 cup white distilled vinegar


  1. Hard boil the eggs and fry up the bacon.  Let cool.
  2. Chop ingredients.  Mix all together in one large bowl.
  3.  Combine salad dressing ingredients and set aside.  Keep refrigerated.
  4. About 15 minutes before serving, add salad dressing to the salad.  Toss to mix well.


  • Pre-Chop and Prep Ingredients – You can prepare this salad the day before. Combine all the ingredients on the day you plan to serve it.
  • Don’t add the dressing until about 10 minutes before serving. – Like most salad – too much dressing for too long leaves a soggy salad.
  • Add the dressing per plate. – You can add the dressing per serving if you choose!
  • Leftovers – If you haven’t added the dressing to the entire bowl, the salad will last for days in the refrigerator. Store in an airtight container with a paper towel.


  • Serving Size: 1 cup
  • Calories: 168
  • Sugar: 9.5
  • Sodium: 406.6
  • Fat: 11.5
  • Carbohydrates: 10.7
  • Protein: 6
  • Cholesterol: 63.7

Keywords: bacon and egg salad, bacon salad