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Layered Veggie Egg Salad

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.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    10-12 servings


  • 1 cup Creamy Egg Salad
  • 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 shredded cheddar cheese
  • 8 bacon strips, cooked and crumbled


  • 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.

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