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Southern 7 Layer Salad in a Mason Jar

Makes 6-8 mason jar salads (or one large 7 layer salad)


  • 5 cups lettuce washed and chopped (I use romaine or butter lettuce)
  • 8 slices thick cut bacon
  • 1 yellow or red onion, diced
  • 1 red bell pepper diced
  • 2 cups frozen peas partially thawed
  • 8 eggs hard boiled and peeled
  • 1/2 cup mayo I like Duke's
  • 1/2 cup sour cream
  • 1 tbsp sugar
  • 1/2 tsp black pepper
  • mason jars 16-21oz work best for entree size or bowls for serving


For dressing:

  • In a small bowl mix together mayo, sour cream, sugar, and pepper.
  • Chill until ready to serve.
  • Meanwhile cook bacon in a skillet until crisp. Remove to a paper towel lined plate to cool then dice into bite size pieces.
  • Dice eggs into bite size pieces with a knife or egg slicer.

To plate:

  • I like to serve mine in large mason jars (21oz) for presentation as an entree. But can also be arranged in bowls or a large trifle dish.
  • Add a couple spoonfuls of dressing in the bottom of the jar, top with chopped lettuce, onions, red bell pepper, peas, egg, and bacon. You can screw a lid on top of jar, shake, and then eat out of the jar or pour into a bowl and enjoy!