BLT Egg Salad Jars Recipe

Yields: 3 servings
Prep Time: 15 minutes
Cook Time: 15-20 minutes


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


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!


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.


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