Ingredients:
For the Salad:6 hard-boiled eggs, chopped8 slices bacon, cooked crispy and chopped1 head iceberg or romaine lettuce, shredded finely1 cup cherry tomatoes, halved1/4 cup chives or green onions, chopped Fresh parsley for garnish For the Saucy Dressing (BLT Sauce):1/2 cup mayonnaise1/4 cup sour cream or Greek yogurt1 tbsp Dijon mustard1 tsp garlic powder1 tsp onion powder Salt and black pepper to taste2 tbsp milk to thin (if needed)Optional: 1 tsp hot sauce or paprika for kick
Instructions:
Make Dressing: In a bowl, whisk mayo, sour cream, mustard, garlic powder, onion powder, salt, pepper. Add a little milk if you want it more saucy. This is the creamy sauce that coats everything .Prep: Boil eggs (10 min), cool, chop. Cook bacon until crispy, chop .Mix: In a large bowl, toss lettuce with 3/4 of the dressing. Layer in Cups: This keeps it from getting soggy: Layer 1: Saucy lettuce at bottom Layer 2: Cherry tomatoes Layer 3: Chopped eggs Layer 4: Crispy bacon Drizzle more sauce on top Chill & Serve: Close lids and chill 30 mins. Garnish with parsley and extra bacon bits before serving. Tastes like a deconstructed BLT sandwich but creamy, crunchy and high protein! Keeps 2-3 days in fridge.