Yields: 3 servings
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Ingredients
For the Egg Salad
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Juice from 1/2 lemon wedge
- 2 green onions, thinly sliced
For the Jars
- 5 slices of bacon
- 3 Roma tomatoes, chopped
- 3 cups arugula (or your preferred greens)
- 3 (16-oz) mason jars
Instructions
1. Make the Egg Salad
- Hard-boil the eggs: Place eggs in a pot and cover with cold water. Bring to a boil, cover, then turn off the heat. Let sit for 10-12 minutes. Drain and run under cold water. Peel and roughly chop the eggs.
- Combine ingredients: In a medium bowl, mix the chopped eggs, mayonnaise, mustard, paprika, salt, pepper, lemon juice, and green onions until well combined.
2. Prepare the Bacon
- Preheat oven: Preheat oven to 375°F (190°C)
- Prepare & bake: Line a baking sheet with parchment paper or foil. Arrange bacon slices on the sheet and bake until crispy, about 15-20 minutes.
- Crumble: Remove bacon from oven, drain on paper towels, and let cool. Crumble the bacon into small pieces.
3. Assemble the Jars
- Layer 1: Egg Salad: Divide the egg salad mixture evenly among the three mason jars.
- Layer 2: Tomatoes: Add a layer of chopped Roma tomatoes over the egg salad.
- Layer 3: Bacon: Sprinkle crumbled bacon pieces over the tomatoes.
- Layer 4: Greens: Finish with a generous layer of arugula.
4. Store and Serve
- Seal the jars tightly with lids and store them in the refrigerator for up to 4 days.
- When ready to eat, simply grab a jar and enjoy your delicious, pre-portioned BLT-inspired lunch!
Tips
Make it your own: Add other ingredients to your egg salad like chopped celery, dill, or a variety of spices.
Greens alternatives: Substitute arugula with spinach, kale, or your favorite lettuce.
Bread substitute: For a more traditional BLT experience, serve your egg salad on toasted bread instead of in a jar.
