Deviled Egg, Bacon & Tomato Salad with Herb Vinaigrette

So this Deviled Egg, Bacon & Tomato Salad…

Ever have one of those days where you stare into the fridge, hoping dinner just appears? Me too. That’s pretty much how this deviled egg, bacon & tomato salad with herb vinaigrette was born—pure desperation meets “Oh wait, do we still have eggs?” I threw it together one summer when my mate Paul dropped by unannounced (he does that a lot; I don’t mind, except when he eats the last of my bacon). Anyway, we sat on the porch, ate this straight from the bowl, and right then it became my go-to summer fix. There’s just something about crunchy bacon, creamy egg yolks, and juicy tomatoes that—well, really, they just belong together. Even Mum approves. And she’s picky.

Why You’ll Love This Mad Combo

I make this when I want people to think I fussed but I actually didn’t—it’s just a pile of good stuff with a saucy vinaigrette. My family goes a bit loopy for it, especially if I don’t hold back on the bacon (sometimes I have to hide a few strips for myself or Paul will nick them). It’s one of those salads that doesn’t feel meager, you know? The kind that works as lunch, or dinner, or after you’ve been weeding all afternoon and need to eat now. Full disclosure: I keep meaning to skip the mayo in the deviled eggs and go healthier, but honestly, if you ask me, it’s just not the same. Also, if you accidentally overboil the eggs, they’re still fine—don’t sweat it.

What You’ll Need (Ingredients)

• 6 large eggs (or more, I won’t judge; sometimes I use medium if that’s all I’ve got)
• 3 thick slices bacon (smoked is lovely but the regular stuff works just fine)
• 2 big ripe tomatoes (or a handful of cherry toms; in winter, I’ve even used sundried, which is… different)
• 2 tablespoons mayo (my gran always insisted on Hellmann’s, but any is grand—once I used Greek yogurt by accident and it was surprisingly good)
• 1 teaspoon Dijon mustard (English mustard if you like a kick)
• 1 tablespoon chives, chopped (or spring onions—whatever’s lurking in the crisper)
• Salt and pepper (I just pinch-and-dash, admittedly)
• 3 cups mixed greens (spinach, arugula, whatever’s not wilted. Bagged salad is a lifesaver on lazy days.)
• For the Herb Vinaigrette:
•     – 3 tablespoons olive oil
•     – 2 tablespoons red wine vinegar (white or apple cider vinegar in a pinch; I’ve even mixed vinegars when supplies ran low)
•     – 1 teaspoon honey (or maple syrup—yes, really)
•     – 1 clove garlic, minced
•     – 2 tablespoons mixed fresh herbs, chopped (parsley, basil, dill—literally whatever looks alive. Dried herbs do the trick too.)
•     – Salt and pepper, again to taste (I just tip some in and taste until it’s zingy)

How to Pull This Off (Directions)

1. First, boil the eggs. Pop ‘em in a pot, cover with water and bring to a not-too-violent boil. Once bubbling, set a timer for 10ish minutes (sometimes I wander off and they go a bit too firm—not the end of the world). Cool them straight away under cold water—that’s supposed to help with peeling. Supposed to.
2. While the eggs are simmering, crisp up your bacon in a frying pan. Medium heat works for me; some folks bake it, but the pan’s quicker when you’re peckish. Drain on a bit of kitchen roll and try not to eat half before it hits the salad. (Not always successful here!)
3. Peel your eggs. Don’t worry if a bit gets stuck; once they’re chopped and all, no one will know. Slice eggs in half lengthways. Pop the yolks out into a small bowl. The whites go on standby for now.
4. To devil the eggs: Mash yolks up with mayo, mustard, chopped chives, salt, and pepper. You want it creamy but not runny. Sometimes I add a little squirt of lemon if I’m feeling posh. (This is where I usually sneak a taste, then adjust the salt!)
5. Spoon or pipe (if you’re fancy, or just use a plastic bag snipped at the corner) the yolk filling back into the whites. Chop them in halves or quarters, doesn’t really matter—whatever fits your mood.
6. Chop your tomatoes. Again, wedges or chunky dice; depends how rustic you’re feeling.
7. Assemble the salad: Throw your greens into a big bowl or on a platter—a “handful or so” is plenty. Scatter over the tomatoes, deviled egg pieces, and bacon bits. It’s already looking pretty good.
8. Now for the vinaigrette: Whisk the olive oil, vinegar, honey, garlic, herbs, salt, and pepper together. Or, bung it in a jar and shake it up like you mean it (kids love this bit, not sure why). Taste and tweak till it’s just how you like it—tangy, herby, a bit sweet.
9. Drizzle the vinaigrette over the salad. Stand back for a second and admire your work. I give it a gentle toss so nothing gets smushed.
10. Serve right away—or chill for 15 minutes if you can wait that long. I think the flavors get friendlier that way.

Stuff I Learned the Hard Way (Notes)

• If you overcook your eggs? It’s honestly fine, just extra crumbly yolk in the salad. Once, I even made this with slightly jammy eggs. Still good.
• Thick-cut bacon holds its own better, but if you only have streaky, just make more (problem solved, right?)
• Don’t skimp on herbs in the vinaigrette; they pull it all together. One time I used only dried dill, and it tasted a bit like pickle brine—interesting, not brilliant.
• If you’re short on greens, just pile everything onto leftover rice or toasted bread. Not traditional, but it works.

What Else Could You Try? (Variations)

• Swap the bacon for crispy prosciutto. I did this once at a brunch, and it was devoured.
• Instead of tomatoes, try roasted red peppers. Delicious, though my family was unconvinced (bless ’em, they don’t know what’s good!)
• No fresh herbs? Use a teaspoon of Italian seasoning. It’s not quite the same, but after a glass of wine, who’s checking?
• One time I threw in croutons for crunch. Bad call: they got soggy, fast. Lesson learned.

Kit You Might Need (Equipment)

• Pot for boiling eggs (a saucepan, nothing fancy)
• Frying pan for bacon (cast iron if you’ve got it, but even my dodgy old non-stick works)
• Mixing bowl for yolk filling (I actually use a mug sometimes to save washing up)
• Whisk or fork for vinaigrette—though a jam jar with a lid does the trick
• Big salad bowl or platter
• If you don’t have a whisk, just shake your vinaigrette in any lidded container—I once used a travel mug. Did the job!

How to Store

Pop leftovers in an airtight container in the fridge. It’ll keep for about a day—though honestly, in my house it never lasts that long. The bacon tends to get hoovered up first. If you make the eggs and vinaigrette ahead, keep them separate; stops stuff going soggy.

The Way We Serve It (Serving Suggestions)

I love this with warm, crusty bread; Mum likes it solo as a “knife and fork” salad. My niece dips crackers into the leftover vinaigrette—go figure! It’s also not half bad on a sandwich, in case you’re feeling rebellious.

The “Don’t Rush It” Section (Pro Tips)

• I once tried to rush the egg boiling step; result: peel stuck like glue and eggs looked like they’d fought a cheese grater. Let ‘em sit in cold water!
• Don’t overdress the salad—seriously, I drowned it a couple of times and the flavors just blurred together. Go slow; you can always add more.

FAQs – Real Questions, Real Answers

• Can I make this ahead?—You can! I usually prep the deviled eggs and keep everything else in the fridge, then just toss it all together when hungry hits.
• What if I don’t eat pork?—No worries—smoked turkey bacon or crispy tofu works. Actually, mushrooms fried till crisp are surprisingly meaty too.
• How can I make this vegetarian?—Just skip the bacon, or swap it for some roasted chickpeas. Honestly, I’ve even tossed in crumbled feta which (between us) is a winner.
• Are there any shortcuts?—If you’re really in a rush, store-bought hard boiled eggs and packaged bacon bits get you 90 percent of the way there. Don’t tell Paul, though.
• Bread or no bread?—Totally up to you. In my family, we usually pass around a basket of torn baguette, but it’s grand either way.
• Oh and if you’re worried about the vinaigrette separating, just give it a quick shake before pouring. (Once I forgot and ended up with a mouthful of pure vinegar. Regrets.)

So there you have it—enough eggs, bacon, and garden stuff to make a proper meal (or at least keep Paul from raiding my biscuit tin). Let me know what you think, or if your family insists on doing things their own way (they probably will)!

★★★★★ 4.70 from 16 ratings

Deviled Egg, Bacon & Tomato Salad with Herb Vinaigrette

yield: 4 servings

prep: 20 mins

cook: 15 mins

total: 35 mins

A vibrant, satisfying salad combining creamy deviled eggs, crispy bacon, juicy tomatoes, and fresh mixed greens, all tied together with a zesty herb vinaigrette. Perfect for a hearty lunch or light dinner.

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Ingredients

• 6 large eggs (or more, I won’t judge; sometimes I use medium if that’s all I’ve got)
• 3 thick slices bacon (smoked is lovely but the regular stuff works just fine)
• 2 big ripe tomatoes (or a handful of cherry toms; in winter, I’ve even used sundried, which is… different)
• 2 tablespoons mayo (my gran always insisted on Hellmann’s, but any is grand—once I used Greek yogurt by accident and it was surprisingly good)
• 1 teaspoon Dijon mustard (English mustard if you like a kick)
• 1 tablespoon chives, chopped (or spring onions—whatever’s lurking in the crisper)
• Salt and pepper (I just pinch-and-dash, admittedly)
• 3 cups mixed greens (spinach, arugula, whatever’s not wilted. Bagged salad is a lifesaver on lazy days.)
• For the Herb Vinaigrette:
• – 3 tablespoons olive oil
• – 2 tablespoons red wine vinegar (white or apple cider vinegar in a pinch; I’ve even mixed vinegars when supplies ran low)
• – 1 teaspoon honey (or maple syrup—yes, really)
• – 1 clove garlic, minced
• – 2 tablespoons mixed fresh herbs, chopped (parsley, basil, dill—literally whatever looks alive. Dried herbs do the trick too.)
• – Salt and pepper, again to taste (I just tip some in and taste until it’s zingy)

Instructions

1. 1
   First, boil the eggs. Pop ‘em in a pot, cover with water and bring to a not-too-violent boil. Once bubbling, set a timer for 10ish minutes (sometimes I wander off and they go a bit too firm—not the end of the world). Cool them straight away under cold water—that’s supposed to help with peeling. Supposed to.
2. 2
   While the eggs are simmering, crisp up your bacon in a frying pan. Medium heat works for me; some folks bake it, but the pan’s quicker when you’re peckish. Drain on a bit of kitchen roll and try not to eat half before it hits the salad. (Not always successful here!)
3. 3
   Peel your eggs. Don’t worry if a bit gets stuck; once they’re chopped and all, no one will know. Slice eggs in half lengthways. Pop the yolks out into a small bowl. The whites go on standby for now.
4. 4
   To devil the eggs: Mash yolks up with mayo, mustard, chopped chives, salt, and pepper. You want it creamy but not runny. Sometimes I add a little squirt of lemon if I’m feeling posh. (This is where I usually sneak a taste, then adjust the salt!)
5. 5
   Spoon or pipe (if you’re fancy, or just use a plastic bag snipped at the corner) the yolk filling back into the whites. Chop them in halves or quarters, doesn’t really matter—whatever fits your mood.
6. 6
   Chop your tomatoes. Again, wedges or chunky dice; depends how rustic you’re feeling.
7. 7
   Assemble the salad: Throw your greens into a big bowl or on a platter—a “handful or so” is plenty. Scatter over the tomatoes, deviled egg pieces, and bacon bits. It’s already looking pretty good.
8. 8
   Now for the vinaigrette: Whisk the olive oil, vinegar, honey, garlic, herbs, salt, and pepper together. Or, bung it in a jar and shake it up like you mean it (kids love this bit, not sure why). Taste and tweak till it’s just how you like it—tangy, herby, a bit sweet.
9. 9
   Drizzle the vinaigrette over the salad. Stand back for a second and admire your work. I give it a gentle toss so nothing gets smushed.
10. 10
    Serve right away—or chill for 15 minutes if you can wait that long. I think the flavors get friendlier that way.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 16gg

Fat: 25gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 8gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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