Sweet Potato Bacon & Egg Salad (Meal-Sized)
This sweet potato, bacon and egg salad is a good heavy meal to start your day right. It could be a pre-workout meal that you'll love.
Equipment
- Medium saucepan
- 10-inch non-stick skillet
- Small mixing bowl
- Colander
- Sharp knife and cutting board
Ingredients
- 1 small sweet potato about 150g / 5 oz, peeled and cut into bite-size cubes
- 2 medium eggs about 100g / 3.5 oz total
- 2 rashers bacon about 60g / 2 oz, diced
- 1 tablespoon olive oil
- 2 tablespoons fresh dill finely chopped, 8g
- 2 tablespoons mayonnaise 30g
- 2 tablespoons fresh lemon juice 30ml, about 1 small lemon
- 1 cup lettuce leaves about 40g, roughly torn
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Place the eggs in a medium saucepan and cover with cold water by 1 inch (2.5cm). Bring to a rolling boil, then remove from heat, cover with a lid, and let sit for 10 minutes. Transfer to an ice bath or run under cold water for 2 minutes. Peel and dice into roughly 1cm cubes. Set aside.2 medium eggs
- While the eggs sit, place the sweet potato cubes in a saucepan of salted boiling water. Boil for 8-10 minutes until fork-tender but not mushy. Drain in a colander and set aside to cool slightly.1 small sweet potato, 1 pinch salt
- Heat the olive oil in a non-stick skillet over medium heat. Add the diced bacon and fry for 4-5 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel-lined plate to drain.1 tablespoon olive oil, 2 rashers bacon
- In a small bowl, whisk together the mayonnaise, lemon juice, and chopped dill until smooth. Season with a pinch of salt and pepper to taste.2 tablespoons mayonnaise, 2 tablespoons fresh lemon juice, 2 tablespoons fresh dill, 1 pinch salt
- In a large bowl, combine the diced eggs, sweet potato cubes, crispy bacon, and torn lettuce. Pour the dill-lemon dressing over the top and toss gently until everything is evenly coated. Be careful not to crush the sweet potato pieces.2 medium eggs, 1 small sweet potato, 2 rashers bacon, 1 cup lettuce leaves
- Transfer to a serving bowl and serve immediately while the bacon is still crispy. Season with additional salt and pepper if needed.1 pinch salt
Notes
Storage: Keep cooked sweet potato and unpeeled hard-boiled eggs in separate airtight containers in the fridge for up to 4 days. The dill-lemon dressing keeps in a small jar for 3 days — stir well before using as the lemon juice may separate.
Make-ahead: Prep all components in advance but assemble only when ready to eat. Cook bacon fresh for best crispiness — stored cooked bacon softens and won't crisp back up in a cold salad.
Substitutions: Swap mayo for Greek yoghurt for a lighter dressing, or use turkey bacon for lower fat. Baby spinach or rocket (arugula) work well in place of lettuce for extra nutrients.
Pro tip: Cook the bacon over medium heat (not high) to render the fat slowly — this produces evenly crispy pieces that hold their crunch even after tossing with the dressing.
Leftovers: A fully assembled leftover portion should be eaten within 1 day. The lettuce will wilt but remains safe to eat — just expect less crunch.
Nutrition
Serving: 1servingCalories: 778kcalCarbohydrates: 37gProtein: 21gFat: 61gSaturated Fat: 14gPolyunsaturated Fat: 19gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 368mgSodium: 772mgPotassium: 1150mgFiber: 6gSugar: 9gVitamin A: 36534IUVitamin C: 58mgCalcium: 182mgIron: 5mg
Feedback is key!Rate this Recipe !