Saucy Yummy Egg BLT Salad

Ingredients

For the Salad Base

• 6 Large eggs , soft-boiled or hard-boiled
• 8 Slices Thick-cut bacon , cooked crispy and chopped
• 6 cups Romaine lettuce (or mixed butter lettuce), chopped into bite-sized pieces
• 1.5 cups Cherry or grape tomatoes , halved
• 1 ripe Avocado , pitted and diced
• 1 cup Garlic butter croutons
• 2 tbsp Fresh chives or green onions , finely chopped

For the “Saucy” Creamy Garlic-Herb Dressing

• 1/2 cup Mayonnaise (or full-fat Greek yogurt for a lighter option)
• 1/4 cup Sour cream or buttermilk
• 1 tbsp Fresh lemon juice (or white wine vinegar)
• 1 clove Garlic , finely minced
• 1 tbsp Fresh dill , finely chopped
• 1 tbsp Fresh parsley , finely chopped
• 1/2 tsp Dijon mustard
• 1/2 tsp Salt
• 1/4 tsp Freshly cracked black pepper

Instructions

Step 1: Cook the Bacon

1. Heat a large skillet over Medium-High heat .
2. Add the bacon slices in a single layer and cook for 6 to 8 minutes , flipping occasionally, until deep golden-brown and extra crispy.
3. Transfer the bacon to a paper towel-lined plate to drain. Once cooled slightly, chop or crumble into thick bits.

Step 2: Boil and Peel the Eggs

1. Bring a small pot of water to a rolling boil over High heat .
2. Gently lower the eggs into the boiling water using a slotted spoon.
3. Boil for 6.5 to 7 minutes for soft jammy yolks, or 9 to 10 minutes for classic hard-boiled yolks.
4. Immediately transfer the cooked eggs to a bowl filled with ice water for 5 minutes to stop the cooking process. Carefully peel the eggs and slice them in half.

Step 3: Whisk the Creamy Sauce

1. In a bowl or glass measuring cup, combine the mayonnaise , sour cream , lemon juice , minced garlic , dill , parsley , Dijon mustard , salt , and black pepper .
2. Whisk thoroughly until the sauce is completely smooth, creamy, and pourable. (If too thick, add 1 teaspoon of water or milk to reach your desired consistency).

Step 4: Assemble and Dress the Salad

1. In a large salad bowl, create a bed with the chopped Romaine lettuce .
2. Arrange the halved tomatoes , diced avocado , crispy bacon bits , and croutons in neat rows or sections over the greens.
3. Nestled the halved eggs gently across the top of the salad.
4. Drizzle the creamy garlic-herb dressing generously all over the salad just before serving, or serve the sauce on the side for individual dipping and pouring.
5. Garnish with chopped chives and an extra pinch of cracked black pepper!

Nutrition

Calories: 490 kcal · Protein: 21 g · Fat: 38 g Saturated Fat: 10 g · Carbohydrates: 16 g Dietary · Saturated Fat: 10 g Trans · Fiber: 5 g · Sugar: 4 g Micronutrients: Vitamin A: 3200 IU (64% DV) Vitamin C: 22 mg (25% DV) Calcium: 110 mg (10% DV) Iron: 3.1 mg (17% DV) Potassium: 680 mg (15% DV) admin Content published under this byline is · Sodium: 720 mg