Time for another edition of No More Sad Desk Lunch featuring your good friend and mine, mason jars! Maybe it’s my third cup of coffee talking, but is there anything mason jars can’t do?
What they’re currently doing best is housing these Make-Ahead BLT Egg Salad Jars for easy, protein-packed, grab and go lunches. There’s a reason bacon and eggs are always paired together, and egg salad + chopped bacon is a game changer. These portable, ready-when-you-are jarred lunches are AWESOME!!
Classic Egg Salad Made Even Better
I grew up eating my Mom’s egg salad for lunch at least once a week. She’d toast two slices of white bread then schlop a big scoop of cold egg salad in the center, slice it in half, and serve it to my brothers and me for a quick and easy, wallet-friendly lunch. I can take myself back to the experience even decades later. Hot toast. Cold egg salad. Just the right amount of mayo. So satisfying.
I’m making the classic lunchtime favorite even better by layering it in a mason jar with chopped bacon, juicy tomatoes, and lots of fresh greens and calling it BLT Egg Salad Jars. Never has the saying “the whole is greater than the sum of its parts” been more true than when describing this dish.
Egg salad = Good!
Bacon = GOOOOOD.
Tomatoes = Good.
Lettuce = good.
The ingredients in BLT Egg Salad Jars are fab on their own, but once combined they knock it out of the PARK. This lunch is healthy, low-carb, and full of protein and fresh vegetables. Grab a fork, shake ‘er up, and dig in, or if you’re feeling fancy, overturn the jar onto a plate. Pinkies up!
How to Make This Dish
Start by cooking 5 strips of bacon. You can do this anyway you want, but my favorite method is to place the bacon strips on top of a cooling rack set atop a foil lined baking sheet then place in a cold oven and preheat to 375 degrees. The bacon bakes low and slow as the oven heats up, rendering it nice and crispy in the end. Perfecto!
Once the bacon has cooled, chop into bite-sized pieces then set aside.
Meanwhile, hard boil 6 eggs. Like the bacon, there are a few different ways to hard boil eggs. My favorite way is to cover eggs in a saucepan with water 1″ above the tops then bring the water to a boil. Remove the pan from the heat then cover and let the eggs sit for 11 minutes before scooping into a bowl of ice water.
Once cooled, crack the shells lightly all over then peel. Voila – perfect hard boiled eggs every time!
Chop the eggs then add to a bowl with mayonnaise, yellow mustard, paprika, salt, pepper, plus a drizzle of fresh lemon juice. Don’t skip the lemon juice – it REALLY makes the egg salad. Finally, stir in chopped green onions.
Last step = layering. Scoop 1/3 of the egg salad into the bottom of 3, 16oz mason jars then top with chopped Roma tomatoes, 1/3 of the chopped bacon, and 1 cup (ish) arugula or the greens of your choice. Screw the lid on then stash in the fridge. So easy, right? I hope you love these healthy, yummy gluten-free lunches – enjoy!
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BLT Egg Salad Jars
BLT Egg Salad Jars are SO easy and delicious, plus they're packed with protein and fresh vegetables. Assemble for easy grab-and-go lunches!
- 5 slices bacon
- 6 large eggs
- 1/4 cup mayonnaise
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon paprika
- salt and pepper
- fresh lemon juice
- 2 thin green onions, chopped
- 3 Roma tomatoes, seeded then chopped
- 3 cups arugula or baby spinach
- 3, 16oz mason jars
- Cover a sheet pan with foil then place a cooling rack on top. Lay bacon strips on top of cooling rack then place baking sheet into a cold oven and preheat to 375 degrees. Let bacon bake as the oven warms up, then continue baking until bacon is crispy. Chop when cool enough to handle then set aside. Alternatively you could microwave bacon between paper towels until crisp.
- Meanwhile, fill a medium-sized bowl with ice then water and set aside. Add eggs to a 2 or 3-quart saucepan then cover with water 1" above the tops. Bring water to a boil then place a lid on top and remove pan from heat. Let sit for 11 minutes then remove the lid and scoop eggs into the bowl of ice water and let cool. Peel eggs then chop and add to a large bowl.
- To the chopped eggs add the mustard, paprika, mayonnaise, salt, pepper, and lemon juice to taste (I used about 1 teaspoon) then stir to combine. Add green onions then stir to combine.
- Scoop 1/3 of the egg salad into the bottom of each mason jar then top with 1/3 of the tomatoes, 1/3 of the bacon, and then fill the to the top with arugula. Screw on lids then store in the refrigerator for up to 4 days.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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Thanks! Looks good. Another easy way to do bacon bits is to chop ahead of cooking. Preheat oven to 425. Place chopped bacon in a cast iron on the stove for a few minutes to warm up pan, then put bacon and pan in the preheated oven. Stir every 5-6 minutes and when desired crispness is attained, drain on paper towels and enjoy!
BLT Egg Salad Jars are so, so, SO good, and packed with protein and fresh vegeta… 02.27.2017
[…] The Recipe can be found HERE […]
Sarah Jane 02.27.2017
Just the first one (of three) for lunch today at work, it was so delicious! Such a simple idea that I never would have come up with on my own. Looking forward to my next two that are waiting for me in the fridge.
Yes!! So great to hear – have a delicious week! ;)
Just made this for dinner tonight and LOVED it. Thanks so much for the simple, delicious & filling recipe. I am always looking for new lunch ideas and this one is a definite winner. Your recipes are the best!
Thank you so much, Kristin! I ‘m so glad you loved the recipe! :)
Maria @ kitchenathoskins 02.25.2017
Colorful and so handy…awesome idea!! Lemon juice is a fantastic addition:)
Sara @ Last Night's Feast 02.25.2017
I just want to say I love everything about your blog, from the content to the typeset! Enjoy an extra day off (here and there :))
Izzy Bruing 02.24.2017
This looks so good – I love how you can take it on the go! x
Steve Perry 02.24.2017
I’m also happy you even post now and I thank you for your time, this blogg is so addicting, like a drug I need my daily fix or I get withdraws you’re the best. BIG BIG THANKS.
Don’t sell yourself short!! I totally noticed less posting, because I like to check frequently, and it is one of my favorite workplace reads, but I ABSOLUTELY don’t expect you to be posting as much with two babes at home! I’m just happy you even post at all right now, and it’s all so yummy, creative, and beautifully presented! You are truly a Wonder Mamma!
I don’t really know anything about blogging, but I always think bloggers should post “when” they feel like it, and not “should”. If you came up with the idea to post 3 times a week, and now feel 2 is easier for your schedule and gives you more time with your kids, by all means do just 2 or one post a week! As readers, we are living our lives on our terms too, and it makes me sad to see bloggers feel that kind of pressure to keep up with certain deadlines, that does not sound like fun at all. But again, I know nothing of the world of blogging. I think we all could benefit from scaling back from hectic schedules.
You’re so right Holly – as bloggers we put so much pressure on ourselves put out X number of posts a week because we feel we SHOULD and it’s what’s expected of us. That said, I also think it comes through when we’re posting with that mentality, rather than posting because we really, really want to. Thanks for your support!
I totally agree with Holly’s comment! Please take time to step back from the blog when needed — we’ll all still come back!
Allison Frederick 02.26.2017
I agree as well. I’d rather read fewer high quality blog posts than high volume low quality.
kelsey @ so much life 02.24.2017
I’m glad you’re finding a blogging schedule that works for you to make life less hectic!!! It’s all about balance, right?
And YUM!! These looks amazing! Anything with bacon, and I’m sold. Haha! Happy Friday, pretty lady!
Totally! That’s a great word too, balance – I felt like my life had a lot more balance this week. :)
This looks awesome. I need to make ASAP. I noticed there was less IGE posts this week. I look forward to your recipes and what is going on in your life. Glad you can scale back when needed, but missed your extra post.
Thanks for the feedback Adrienne!
Emily @ Robust Recipes 02.24.2017
Such a fun way to eat egg salad! My Grandma made egg salad all of the time when I was growing up. Nostalgia! PINNED! :)
Right?! Total throwback recipe that I need to eat way more often – so good.
Mary Matos 02.24.2017
These look really good. Will have to try but might have to add sweet pickle relish to it.
Go for it! Egg salad is definitely personal!
Do you need to use Mason jars? I don’t have any. Would a Tupperware container or glass bowl work still??
Absolutely! You can use whatever you’ve got – just make sure the greens aren’t touching the egg salad.
Looks delicious! How long would you suggest keeping the bacon in the oven?
It will depend on how fast your oven heats up – I usually only have to go 5 minutes or so past the time it reaches 375 degrees!