Green Bean Bacon Egg Salad (Printable version)
Crisp green beans, smoky bacon, and creamy eggs in tangy Dijon vinaigrette. Ready in 35 minutes.
# What You'll Need:
→ Vegetables
01 - 14 oz fresh green beans, trimmed
02 - 1 small red onion, thinly sliced
→ Protein
03 - 4 large eggs
04 - 6 slices smoked bacon
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1 tbsp white wine vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 2 tbsp fresh parsley, chopped
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes until just tender and bright green. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
02 - Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce heat and simmer for 8–9 minutes. Cool under cold running water, peel, and quarter.
03 - While eggs cook, cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces.
04 - In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - In a large bowl, combine green beans, red onion, bacon, and half the parsley. Drizzle with the dressing and toss gently to coat evenly.
06 - Arrange salad on a platter or individual plates. Top with quartered eggs and sprinkle with remaining parsley. Serve immediately.
# Expert advice:
01 -
- The warm vinaigrette wilts the onions just enough to tame their bite, making every forkful perfectly balanced
- It travels beautifully and actually tastes better after the flavors have mingled for twenty minutes
02 -
- The ice bath step is non-negotiable, it stops the cooking instantly and preserves that gorgeous green color
- Dress the salad while the beans and bacon are still slightly warm—they absorb the vinaigrette so much better
03 -
- If your green beans are thick, split them lengthwise before blanching for faster, more even cooking
- The vinaigrette tastes best after sitting for ten minutes, giving the honey time to dissolve completely