Seven Layer Salad

This classic Seven Layer Salad is a crowd-pleaser with sun-ripened tomatoes, sweet peas, hard-boiled eggs, crisp bacon, and sharp cheddar cheese. Make the five-ingredient salad dressing in just a few minutes and seal all those wonderful flavors together. 

This is one of my favorite potluck and party salads. Nicoise salad, deviled egg pasta salad, layered taco salad, and avocado salad are also some of my favorite salads to take to a gathering.

Impress your family and friends with this delicious and visually stunning salad. This easy salad is delicious and packed with nutritious ingredients that everyone loves.

We love to serve this tasty salad at potlucks, family gatherings, and parties. People love it, and it is always one of the first dishes gone. It is best prepared at least 4 hours before your event, covered with wrap, and refrigerated, but hold off on adding the final ingredients until right before you serve.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Mayonnaise: I like to use Duke’s mayo, but you can use other brands
• Sour cream: preferably full-fat for flavor
• Honey: you can substitute sugar but blend it well
• Lettuce: iceberg or romaine. I like to use a mixture of both.
• Tomatoes: sun-ripened tomatoes. Garden tomatoes or Campari tomatoes are great choices.
• Peas: frozen peas work best. I find canned peas too mushy for a salad.
• Cheese: my go-to is sharp cheddar, but any cheddar cheese works well.

How to Make a Seven-Layer Salad

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by mixing your dressing. Mix the mayo, sour cream, honey, salt, and pepper. Layer the chopped lettuce (reserving about 2 cups) in a large clear bowl or trifle bowl, followed by the red onions, tomatoes, and green peas.

Now, place the sliced eggs on their sides, use any extra eggs and reserved lettuce to hold them in place, and finish filling the bowl. Then, spread the dressing over the top and smooth it to seal. Cover with plastic wrap and refrigerate for 4 hours up to overnight.

Before serving, sprinkle with shredded cheddar cheese, crisp bacon, and a few more tomatoes. This salad is very easy to dig into and toss as you go. Once it is about halfway consumed, I toss together what is left in the bowl.

Preparation Tips

• This is a large salad. It serves at least 12 people, so plan accordingly. Leftovers are delicious, and the salad holds up reasonably well for about 48 hours.
• Spread the dressing to seal the salad. Cover tightly with plastic wrap and refrigerate from 2 hours up to overnight.
• Feel free to swap out any ingredient you are not fond of or add layers for more texture and taste. Try bite-size pieces of broccoli, cauliflower, or diced red bell pepper.
• Don’t add the bacon, shredded cheddar, or scallions until it is time to serve.
• Bring a large pot of water to boil with a steamer basket for perfectly peeled eggs. Carefully add the eggs and steam large eggs for 15 minutes. Plunge into ice-cold water.

Frequently Asked Questions

More Salad Recipes

Seven Layer Salad Recipe

A delectable layer salad with peas, eggs, bacon, cheddar, and a four-ingredient creamy mayonnaise dressing.  It is perfect for a potluck, game day, family gatherings, and neighborhood socials.

5 from 52 votes

Print Pin Rate

Course: Salad

Cuisine: American

Prep Time: 15 minutes minutes

Servings: 12 servings

Calories: 325kcal

Author: Beth Pierce

Ingredients

Dressing

• 1¼ cups mayonnaise
• ½ cup sour cream
• 1 tablespoon honey
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper

Salad

• 1 large head iceberg lettuce or romaine lettuce chopped
• ⅓ cup chopped red onion
• 2½ cups chopped tomatoes
• 2 cups frozen peas thawed
• 6 hard-boiled eggs peeled and sliced
• 2 cups shredded sharp cheddar
• 6 slices crispy cooked bacon. chopped

Instructions

• Whisk together the mayonnaise, sour cream, honey, salt, and black pepper.
• In a large clear bowl or trifle dish, layer the iceberg lettuce (reserving about 2 cups), followed by the red onions, tomatoes, and green peas.  Using the sliced eggs, position them on their sides while using any extra eggs and the reserved lettuce to hold them in position and finish filling the bowl.
• Spread the dressing over the top and smooth it to seal. Cover with plastic wrap and refrigerate for 2 hours up to overnight.
• Right before serving, garnish with shredded cheese, bacon, and, if desired, a few tomato wedges.

Notes

• This is a large salad. It serves at least 12 people, so plan accordingly. Leftovers are delicious, and the salad holds up reasonably well for about 48 hours.
• Spread the dressing to seal the salad. Cover tightly with plastic wrap and refrigerate from 2 hours up to overnight.
• Feel free to swap out any ingredient you are not fond of or add layers for more texture and taste. Try bite-size pieces of broccoli, cauliflower, or diced red bell pepper.
• Don’t add the bacon, shredded cheddar, or scallions until it is time to serve.
• Bring a large pot of water to boil with a steamer basket for perfectly peeled eggs. Carefully add the eggs and steam large eggs for 15 minutes. Plunge into ice-cold water.

Nutrition

Calories: 325kcal | Carbohydrates: 9g | Protein: 9g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 498mg | Potassium: 272mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2883IU | Vitamin C: 9mg | Calcium: 188mg | Iron: 1mg

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