Go Back

Green Bean, Bacon and Egg Salad

A green bean, bacon and egg salad served with a vinaigrette dressing
Servings: 4
Author: Alison


  • 250 g 9 oz green beans
  • 3 medium eggs
  • 5 rashers bacon
  • 1 tsp maille mustard with white wine garlic and lemon
  • 2 tsp maille fig vinegar
  • 4 tbsp olive oil


  • Put the eggs in a pan of water and boil until hard boiled. Leave to cool.
  • Chop the ends off the green beans and put in a pan of boiling water. Boil for five minutes then drain and leave to cool.
  • Cook the bacon in a frying pan until it is crispy, leave to cool.
  • Mix the oil, vinegar and olive oil together to make a dressing.
  • Place the green beans on a serving plate.
  • Peel the hard boiled eggs and cut into sections. Arrange on the plate with the beans.
  • Cut the bacon into small pieces and add to the plate.
  • Drizzle with the vinaigrette dressing.


Tomatoes and olives could also be added if desired.