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.
mpress 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.
Ingredients 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
You can make this salad up to 24 hours in advance. However, for the flavors to meld, make the salad at least 4 hours ahead of time. Cover tightly with plastic wrap and store in the fridge.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They may not be as attractive as the day you served them, but they will still taste delicious.
Seven Layer Salad Recipe
Ingredients
Dressing
- 1 1/4 cups mayonnaise
- 1/2 cup sour cream
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Salad
- 1 large head iceberg lettuce or romaine lettuce chopped
- 1/3 cup chopped red onion
- 2 1/2 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
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katerina
This turned out gorgeous! I served it to my book club and they loved it.
Tayler
This seven layer salad is a family favorite! We make it for all get togethers and it’s always a hit!
Cynthia
This is the perfect salad for a larger group or potluck. It’s perfect for Easter! The dressing is not too sweet and has just the right amount of tang!
Beth Pierce
Thanks, Cynthia! I am so glad that you liked it!
Elizabeth
What a great recipe for a big crowd. Thank you for this recipe. We loved it!
Shelby
This salad is full of flavor and texture. It is so impressive, making it perfect for dinner parties and holiday gatherings.
Kushigalu
What an interesting and refreshing salad recipe to try. Thanks for sharing.
Trish Wagers
A coworker requested a 7-layer salad for her birthday… and I have no regrets about choosing this recipe! I just used it for the third time in the past few weeks.. it’s one of my new favorites!
P.S. I love condiments on EVERYTHING and this was enough for me!
Beth Pierce
Thanks, Trish! So glad that you enjoy the salad! We love it too!
Clarice
Wow! This looks really delicious and perfect for Thanksgiving. I think I am going to add this to our menu. Thank you for sharing the recipe. Looks easy to make. 🙂
Lisa
Wow! This looks really delicious and perfect for Thanksgiving. I think I am going to add this to our menu. Thank you for sharing the recipe. Looks easy to make.
abzstylz
This looks like a hearty salad that will be fulling! Thanks for sharing 🙂
Rosey
How fun would it be to dig right in and get those layers on a plate. Plus these look so pretty on the table.
Gervin Khan
Wow! This salad recipe looks absolutely delicious and yummy! It’s filled with layers of taste and flavor. A complete and healthy meal for everyone to enjoy!
Sonia Seivwright
This is an excellent salad for a crowd. A real winner for holidays and parties.
Olga
What a great salad recipe! The whole family really enjoyed it! Thanks for sharing!
Robin L McClure
I used to see this recipe often in the 70’s!! Glad to see it’s still being circulated, I love it!!
Beth Pierce
Thanks Robin! Enjoy!!
Phyllis
Plan to make this for out pot luck church meeting, Young At Heart.
Have eaten thus at cafeteria before.
I’m sure all will love it.
Beth Pierce
Thanks Phyllis! I hope everyone liked it. I am a little behind on my comments. I pulled a hamstring and it is hard to keep up lately!