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BLT salad in a jar

Course Salad
Cuisine American
Keyword bacon salad, blt egg salad, mason jar salad, meal prep lunch
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 jars
An egg salad with crisp oven bacon, tomatoes, green onion and arugula, packed in three jars for lunch.

Ingredients

  • 5 slices bacon
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1/2 teaspoon yellow mustard
  • 1/4 teaspoon paprika
  • salt and pepper
  • fresh lemon juice
  • 2 green onions chopped
  • 3 Roma tomatoes seeded then chopped
  • 3 cups arugula or baby spinach

Directions

  • Cover a sheet pan with foil and set a cooling rack on it. Lay the bacon strips across the rack and put the pan into a cold oven, then turn the oven to 375°F. Bake until crispy. Let the bacon cool until you can handle it, then chop it and set it aside.
  • Fill a medium bowl with ice and water. Put the eggs in a medium saucepan and add water to cover them by about 1 inch. Bring to a boil, put on the lid, take the pan off the heat, and let the eggs stand for 11 minutes. Move the eggs into the ice water to cool. Peel and chop them, then place in a large bowl.
  • Stir the mustard, paprika, mayonnaise, salt, pepper, and lemon juice into the chopped eggs, adding more or less lemon juice to taste. Mix in the green onions.
  • Share the egg salad evenly among 3 quart-size mason jars, then add layers of tomatoes, bacon, and greens on top. Close the jars.

Notes

Keep refrigerated at 40°F (4°C) or below.
Refrigerate for up to 4 days. Safety: contains eggs; keep at 40 F or below; general guidance for egg salads is 1 to 2 days for best safety and quality.

Nutrition

Serving: 331g | Calories: 413kcal | Carbohydrates: 8.1g | Protein: 24g | Fat: 32g | Saturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 523mg | Sodium: 574mg | Potassium: 749mg | Fiber: 2.5g | Sugar: 4.2g | Vitamin A: 4778IU | Vitamin C: 27mg | Calcium: 129mg | Iron: 3.9mg

Nutrition is an estimate per serving from USDA FoodData Central, for 3 jars; bacon counted as cooked bacon, yellow mustard counted as prepared mustard, arugula or baby spinach (the first choice counted). Brands and portions vary, so use it only as an approximation.