Seven-Layer Salad
A classic American potluck favorite featuring crisp layers of iceberg lettuce, celery, bell pepper, onion, sweet peas, and boiled eggs, all topped with a creamy dressing and sharp cheddar cheese. Chilled overnight, the flavors meld beautifully while the lettuce stays crunchy.
For 8 servings
- boil · ~12 min
Boil the eggs.
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Turn off the heat, cover, and let sit for 10 minutes. Drain and transfer to an ice bath. Once cool, peel and slice.
TIPOlder eggs peel easier than fresh ones. - fry · ~8 min
Cook the bacon until crispy.
Lay bacon slices in a cold skillet, then heat over medium. Cook, turning occasionally, until golden and crispy. Transfer to paper towels to drain, then crumble.
TIPCold skillet start renders fat slowly for extra crispiness. - mix · ~2 min
Make the creamy dressing.
Whisk together the mayonnaise, sour cream, sugar, salt, and black pepper in a small bowl until smooth and the sugar dissolves.
- assemble · ~10 min
Layer the salad in a clear glass bowl.
1.Spread the chopped iceberg lettuce evenly in the bottom of the bowl.2.Top with a neat layer of sliced celery.3.Add the diced bell pepper in an even layer.4.Sprinkle the diced onion over the bell pepper.5.Spread the thawed green peas in an even layer.6.Arrange the sliced boiled eggs over the peas.7.Spread the dressing evenly over the top, sealing to the edges of the bowl.8.Sprinkle the shredded cheddar cheese over the dressing.9.Finish with the crumbled bacon on top.TIPSeal the dressing edge-to-edge — it creates an airtight layer that keeps the lettuce crisp. - rest
Cover and refrigerate overnight.
Cover tightly with plastic wrap and chill for at least 8 hours or overnight. This lets the flavors meld while the dressing seals the vegetables.
TIPDo not toss the salad; serve by scooping down through all seven layers. - serve
Serve chilled, scooping through all layers.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use older eggs for easier peeling after boiling.
- 2Start the bacon in a cold skillet for extra-crispy results.
- 3Seal the dressing completely to the edges of the bowl to keep lettuce crisp.
- 4Do not toss the salad before serving — scoop down through all layers.
- 5Thaw frozen peas fully and pat dry to avoid watering down the dressing.
- 6Chill at least 8 hours, but overnight gives the best flavor meld.
Adapt it for your goals.
High-protein
Add 1 cup of diced cooked chicken or turkey on top of the peas for extra protein and a more filling main-dish salad.
low oilLow-oil
Replace half the mayonnaise with plain Greek yogurt to cut fat and add tang without sacrificing creaminess.
vegetarianVegetarian
Omit the bacon and add 1/4 cup of toasted sunflower seeds or chopped walnuts on top for crunch and a savory bite.
Why this is on our healthy list.
Rich in Protein
Eggs and bacon provide high-quality protein that helps keep you full and supports muscle health.
Good Source of Vitamin C
Red bell pepper and peas add vitamin C, which supports immune function and skin health.
Contains Fiber
Celery, peas, and lettuce contribute dietary fiber to aid digestion and promote satiety.
Frequently asked questions
Iceberg is best for its crunch that holds up overnight, but romaine can be substituted if chopped very fine.
