This is THE recipe for the original 7 Layer Salad! It has seven layers of veggies, hard boiled eggs, and bacon, plus a creamy mayonnaise dressing. It’s a timeless recipe that never fails to delight.
Who remembers this blast from the past? This original 7 Layer Salad recipe is not only visually gorgeous, but it has a satisfying variety of textures and flavors that everyone loves.
The ingredients and even the dressing has changed greatly over the years. But by comparing a variety of vintage cookbooks, I think I’ve nailed down THE original 7 Layer Salad recipe.
From researching a variety of cookbooks, the most common ingredients seem to be iceberg lettuce, red onions, tomatoes, water chestnuts, green peas, hard boiled eggs, crisp bacon, and a creamy mayonnaise dressing.
Of course, the beauty of this recipe is that it’s easily customizable. You can mix and match ingredients according to your taste.
Some of the links featured in this post are affiliate links to products I enjoy and recommend, which means I may earn a small commission if you purchase.
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Ingredients for the original 7 Layer Salad
The 7 layers include:
- iceberg lettuce (or substitute romaine)
- red onions
- canned water chestnuts
- frozen peas (defrosted)
- cherry or grape tomatoes
- hard boiled eggs (see the recipe card for a tip on making these!)
- crumbled bacon
See “Variations” below for more ideas on layers for your salad. Shredded cheese (such as cheddar) is a popular addition!
The layers are topped with a homemade mayonnaise dressing, made with full-fat mayo (Hellmann’s mayonnaise is most often mentioned in cookbooks), seasoned salt, garlic powder, and a little sugar.
How to make the original 7 Layer Salad
The key to this salad is prepping all of the ingredients ahead of time.
Place the cooked bacon on a paper towel lined plate to drain, then crumble it.
While the bacon is cooking, make the hard boiled eggs. Lately, I’ve been steaming the eggs because it makes them SO much easier to peel. There are numerous methods for this. I start the eggs in a pan of cold water, then bring the water to a boil, shut off the heat, cover, and let sit for 12 minutes. Here are some tips on making/peeling hard boiled eggs, if you’d like!
While the eggs are cooking, prepare the veggies:
- Tear or chop the lettuce into bite-size pieces
- Finely chop the red onion
- Halve the cherry tomatoes
- Drain the can of water chestnuts
- Defrost the green peas
Then, make the mayonnaise dressing by stirring the mayo together with the sugar, seasoned salt, and garlic powder.
Then, it’s time to assemble the 7 Layer Salad!
I used a trifle dish (affiliate link) for this recipe. You can also use a 13×9 inch pan or a glass bowl.
Layer the lettuce, red onion, and tomatoes in the dish.
Follow with the water chestnuts, green peas, mayonnaise dressing, hard boiled eggs, and crumbled bacon.
Note: if you’re making this ahead, leave off the eggs and bacon, and add those right before serving.
The 7 Layer Salad is traditionally served in a clear glass bowl or dish. This allows the colors and textures to be beautifully displayed. I used a trifle dish.
But don’t let the lack of a trifle dish stop you from making this recipe! I used this trifle dish (affiliate link) from Amazon, but a 13×9 inch dish (affiliate link) or a large glass bowl works, too.
Frequently Asked Questions
Yes! This recipe works perfectly for a 9×13 inch pan. If you can, use a glass pan so you can see the layers. This recipe also works in a glass bowl.
The salad can be served right away, or you can make it up to 24 hours in advance. If making it in advance, omit the egg and bacon, cover and refrigerate. Add the eggs and bacon right before serving.
The order of the layers is key to not having a soggy salad! In this recipe, the dressing sits on top of the green peas, which will not become soggy. As a result, the salad can sit (refrigerated) for 24 hours before serving.
7 Layer Salad will keep in the refrigerator for at least 48 hours after serving.
To make this salad vegetarian, omit the bacon and hard boiled eggs. Substitute faux bacon bits, if you’d like, and swap out the mayo for an egg-free mayo.
Make ahead and storage tips
The secret to making this salad ahead of time is the green peas! The mayonnaise dressing sits on top of the green peas, which will not get soggy as it sits.
To make 7 Layer Salad ahead of time, prepare all of the ingredients and assemble the salad through adding the dressing. Cover and refrigerate for up to 24 hours. Right before serving, add the eggs and bacon.
Store any leftover salad tightly wrapped in plastic wrap in the refrigerator. It will keep for at least 48 hours.
Variations
There are a variety of other vegetables that can be substituted in this recipe. Here’s a list that I’ve come up with from consulting a variety of cookbooks. Let me know in the comments if I’ve missed one!
- romaine lettuce
- shredded carrots
- chopped broccoli florets
- chopped cauliflower florets
- diced or sliced cucumbers
- diced celery
- cheddar cheese (usually sprinkled on top; provolone would be good, too)
- replace the bacon with turkey bacon
- add sliced grilled chicken for a protein boost
- substitute low fat mayo for regular mayo
- add a dollop of sour cream to the mayonnaise dressing for a little tanginess
- add a few tablespoons of grated parmesan cheese to the dressing
What to serve with 7 layer salad
7 Layer Salad is a show-stopper for your dinner table! It’s a beautiful salad for a holiday dinner, alongside a beef roast, ham, or lamb.
It’s also a fun dish for a potluck (in which case, I’d make it in a 13×9 inch glass dish (affiliate link) so people can scoop it easier without messing it up).
Here are a few entrées that 7 layer salad pairs well with:
- Fried chicken
- Beef burgers
- Turkey or salmon burgers
- Grilled salmon
- Pasta dishes
If you’re loving all the veggies, don’t miss my Marinated Vegetable Salad. This Asian Cabbage Salad and these classic Sour Cream Cucumbers are two other favorites.
Happy salad making!
📖 Recipe
Original 7 Layer Salad
Ingredients
- 4 eggs
- 1 small head iceberg lettuce, chopped into small pieces
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 1 (8 oz) can water chestnuts, drained
- 1 (16 oz) package frozen green peas, defrosted
- 1½ cups mayonnaise
- 2 teaspoons sugar
- 1 teaspoon seasoned salt
- ¼ teaspoon garlic powder
- ½ lb bacon, cooked and crumbled
Instructions
- Place the eggs in a saucepan and cover with water. Place on the stovetop and bring to a boil.
- Cover the saucepan, remove from the heat, and let sit (covered) for 12 minutes.
- While the eggs are cooking, place several cups of ice into a medium sized bowl.
- Add the eggs once they are done cooking, fill with water, and let the eggs cool. Peel and chop the eggs.
- In a medium bowl, whisk together the mayonnaise, sugar, seasoned salt, and garlic powder.
- In a trifle dish or 9×13 inch dish, layer the lettuce, red onion, tomatoes, water chestnuts, and peas.
- Top with the mayonnaise mixture, then the hard boiled eggs and bacon. Serve.
I would’ve given this 5 stars, but it was VERY salty with a Tsp of seasoned salt. Thankfully, I tasted the dressing before putting it on the salad. I took half of what I had made and threw it out. Then, I added half the full amount of plain mayo and mixed it together. MUCH BETTER! My guests devoured it!