Deviled Egg, Bacon & Tomato Salad with Herb Vinaigrette.
This deviled egg salad is a fun way to serve deviled eggs! Crisp romaine, fresh tomatoes and crunchy bacon come together with an herby vinaigrette to make the best base for the deviled eggs. Ideal for brunch or lunch!
We’re making a cute Easter salad today!
This deviled egg salad is simple yet satisfying, loaded with flavor and so pretty to put on your table!
I’ve shared a ridiculous amount of deviled egg recipes over the years. Mostly ones that have a fairly modern twist – never just a regular deviled egg.
And that’s because while I really like deviled eggs, I don’t ever care to eat them… alone. Does that make sense? I don’t want to just eat a deviled egg as a snack. I prefer to have it (and all my eggs) with something. Toast, in salads, on top of sandwiches, etc.
Eggs are definitely one of my favorite foods. I love every single preparation (aside from runny scrambled eggs, no thanks) and we often have hard or soft boiled eggs in our salads.
Since that is a weekly occurrence for us, I thought… I bet a DEVILED EGG would be perfect in a salad! Absolutely perfect!
Spoiler alert: I was correct.
Putting deviled eggs in a greens salad is my new favorite thing. It adds so much to the salad and makes it incredibly satisfying and delicious. I will say that it’s important to keep your greens salad rather simple here. Nothing too fancy or packed. So in order to keep it easy and super flavorful, I use a combination of crispy bacon, torn romaine or butter lettuce and sliced cherry tomatoes.
OH MY YUM.
I can’t get over how much I love this! It makes a regular old salad seem very fancy and elevated. I’m serving this at our easter brunch and am super excited. One of the reasons I love this so much is because it’s not too “weird” for those that prefer classic and traditional dishes!
There is nothing super new or gourmet about this recipe. It’s deviled eggs AND salad. So it pleases everyone and it’s also very easy to avoid grabbing a deviled egg if you don’t care for them. Just don’t put one on your plate!
The dressing is a very herby, springy vinaigrette. Refreshing and light with lots of spring flavors. I make a classic vinaigrette with white wine vinegar, lemon, honey and lots of fresh herbs like dill, parsley, basil and chives. It’s one of my favorite dressings to use on just about anything. It pairs well with all salads.
So if you’ve got some deviled egg lovers in your house and want to try a new preparation or a unique way to serve them, I’ve got you! Deviled egg salad here we come!
And if you want to make any of my other crazy deviled eggs, here’s a list:
Bacon blue deviled eggs with asparagus
Everything smoked salmon deviled eggs
Toasted sesame sriracha deviled eggs
A deviled egg for everyone!
Deviled Egg Salad
Deviled Egg, Bacon & Tomato Salad
- 8 large eggs
- 3 tablespoons mayonnaise
- 2 teaspoons dill relish
- 2 teaspoons dijon mustard
- 1 teaspoon yellow mustard
- kosher salt and pepper
- smoked paprika for sprinkling
- 4 slices bacon, chopped into big chunks
- 8 cups chopped or torn romaine lettuce
- 1 cup cherry tomatoes, halved
- 2 tablespoons white wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 2 tablespoons fresh dill
- 2 tablespoons fresh basil or parsley
- 1 tablespoon fresh chives
- 2 garlic cloves, minced or pressed
- kosher salt and pepper
- ⅓ cup extra virgin olive oil
- To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
- After 30 minutes, peel the eggs and place them on a paper towel. Slice them in half and gently remove the yolks. Place the yolks in a bowl.
- Mash the yolks with the mayo, relish, mustards and a big pinch of salt and pepper. You want it mashed well so it’s almost smooth. I suggest tasting the mixture to see if you need any more salt and pepper, or more mustard and mayo for your own preference.
- Spoon or pipe the filling back into the egg whites. Sprinkle with smoked paprika. As a note, the eggs can be made a day ahead of time and stored in the fridge.
- Heat the bacon in a large skillet over medium-low heat. Cook it until the fat is rendered and it’s crispy, then remove it with a slotted spoon and place it on a paper towel to remove excess grease.
- While the bacon cooks, slice the tomatoes and make the vinaigrette. To make the vinaigrette, whisk together the vinegar, lemon juice, honey, herbs garlic and a pinch of salt and pepper. Stream in the olive oil while whisking and whisk until emulsified.
- Place the romaine on a large serving plate. Toss the lettuce with a pinch of salt and pepper. Top with the tomatoes and bacon. Place the deviled eggs all over the salad. Drizzle with the herb dressing right before serving!
Did you make this recipe?
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I appreciate you so much!
Might be my favorite kind of salad!
4 Comments on “Deviled Egg, Bacon & Tomato Salad with Herb Vinaigrette.”
This looks very interesting and delicious. Can’t wait to try it.
This salad proves that brilliance is often all about the obvious: OF COURSE deviled eggs go with a salad! (just in time for Easter, too)
What a brilliant idea! There are a bazillion food blogs these days and I always return to yours again and again because of your relatable content and scrumptious twists on food our family would actually eat. You’re a gem. Thank you!
that means so much to me – thank you!