Seven Layer Salad

Name: Seven Layer Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10 to 12 servings
Cuisine: american
Ingredients: 3/4 cup mayonnaise; 3/4 cup sour cream; 1 tablespoon white wine vinegar; 1 teaspoon sugar; Salt and pepper; 8 cups chopped iceberg lettuce (about 1 large head); 1 (10-ounce) package frozen peas, defrosted and patted dry; 1 1/2 cups finely chopped red onion (about 1/2 large onion), optional; 1 pint cherry or grape tomatoes, quartered; 6 hard-boiled eggs, peeled and chopped; 1 cup/4 ounces shredded sharp Cheddar; 12 ounces sliced bacon, cooked and diced or crumbled

By Lidey Heuck

Updated July 22, 2025

Seven Layer Salad — Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Total Time: 40 minutes
Prep Time: 30 minutes
Cook Time: 10 minutes
Rating: (0)
Comments: Read comments

As its name implies, this colorful retro salad is composed of seven distinct layers, including vegetables, hard-boiled eggs, bacon, shredded cheese and a creamy dressing. The salad is not tossed, but gets mixed upon serving, allowing for a beautiful presentation and a dish that works well when made in advance. This recipe includes the ingredients and layers typically seen in a seven layer salad, but feel free to swap in your own favorites, using some crunchy cucumber or bell pepper in place of the peas, or avocado in place of the hard-boiled eggs. You can also have fun with the layering, as long as you keep the lettuce and tomato far from the dressing so the salad stays fresh and crisp. The optional red onion is technically an extra layer, but its sharpness works really well with the richness of the dressing, bacon and cheese.

Featured in: The 23 Best Salads of All Time

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Ingredients

Yield:10 to 12 servings

¾cup mayonnaise
¾cup sour cream
1tablespoon white wine vinegar
1teaspoon sugar
Salt and pepper
8cups chopped iceberg lettuce (about 1 large head)
1(10-ounce) package frozen peas, defrosted and patted dry
1½cups finely chopped red onion (about ½ large onion), optional
1pint cherry or grape tomatoes, quartered
6hard-boiled eggs, peeled and chopped
1cup/4 ounces shredded sharp Cheddar
12ounces sliced bacon, cooked and diced or crumbled

Ingredient Substitution Guide

Preparation

Step 1
Make the dressing: In a medium bowl, combine the mayonnaise, sour cream, vinegar and sugar, and whisk until smooth. Add salt and pepper to taste, then cover and place the bowl in the refrigerator to chill while you assemble the rest of the salad.
Step 2
Place the lettuce in the bottom of a 4-quart trifle dish or a large glass bowl. (To make sure you end up with distinct layers, start layering each ingredient around the perimeter of the dish, then fill in the center.) Add the peas in an even layer, followed by the onion, if using, then the tomatoes and finally the eggs.
Step 3
Spoon dollops of dressing to cover the entire surface of the egg layer, gently spreading the dressing to the edges of the dish with a spatula. Sprinkle the cheese over the dressing, followed by the bacon.
Step 4
Serve right away or cover the dish with plastic wrap and refrigerate for up to 24 hours before serving. Serve the salad directly from the trifle dish, making sure to scoop straight down to reach every layer.

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Anette10 hours ago

Just what I was looking for to take along to a garden party - but as there will be people who prefer vegan food, I’d love to get some ideas for substituting eggs and cheese in the salad! Thanks for sharing your experience and suggestions.

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