Layered Veggie Egg Salad Recipe

Layered Veggie Egg Salad Recipe
Layered Veggie Egg Salad Recipe photo by Taste of Home
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Layered Veggie Egg Salad Recipe

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For a tasty twist on traditional layered vegetable salad, we added leftover egg salad to the mayonnaise version. Fresh spinach as well as lettuce adds interest to the colorful and crowd-pleasing variation.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 cup Creamy Egg Salad (recipe also in Recipe Finder)
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped green onion
  • 4 cups torn spinach
  • 1 cup shredded carrot
  • 8 cups torn lettuce
  • 1 medium red onion, chopped
  • 1 cup frozen peas, thawed
  • 2 medium tomatoes, seeded and chopped
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 8 bacon strips, cooked and crumbled

Directions

In a bowl, combine the egg salad, mayonnaise and green onion. In a 2-1/2-qt. glass serving bowl, layer the spinach, carrot, lettuce, red onion, peas and tomatoes (do not toss). Spread egg salad mixture over top; sprinkle with cheese and bacon. Yield: 10-12 servings.
Originally published as Layered Veggie Egg Salad in Quick Cooking March/April 2002, p42

  • 1 cup Creamy Egg Salad (recipe also in Recipe Finder)
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped green onion
  • 4 cups torn spinach
  • 1 cup shredded carrot
  • 8 cups torn lettuce
  • 1 medium red onion, chopped
  • 1 cup frozen peas, thawed
  • 2 medium tomatoes, seeded and chopped
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 8 bacon strips, cooked and crumbled
  1. In a bowl, combine the egg salad, mayonnaise and green onion. In a 2-1/2-qt. glass serving bowl, layer the spinach, carrot, lettuce, red onion, peas and tomatoes (do not toss). Spread egg salad mixture over top; sprinkle with cheese and bacon. Yield: 10-12 servings.
Originally published as Layered Veggie Egg Salad in Quick Cooking March/April 2002, p42

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