I don’t think I’ve ever mentioned that I don’t do math. You might be wondering what that has to do with a Classic 7 Layer Salad. Well… mine technically has nine layers. Are we going to split hairs over that? Absolutely not because no one has ever complained when scooping up a generous serving of this creamy, crunchy, flavor-packed favorite. Whether it’s seven or nine layers, this salad is a springtime classic, especially with Easter right around the corner. And besides, if you group a couple of those layers together, we can still call it seven, right?
Now, let’s talk about what truly makes my version of the 7 Layer Salad special. One of my favorite layers is the hard-boiled eggs, and this is where my sponsor, Sterling Farms, helps me transform this salad into something truly memorable. Sterling Farms is known for offering custom and USDA-inspected processed cattle, sheep, and hogs, with final products that are expertly aged and vacuum sealed for quality. They specialize in farm-to-table sales, including Rancher’s Reserve meat boxes, honey, seasonal salsas, and a variety of pantry items. Visit their online store to browse their products or to make a purchase.
Along with the traditional layer of hard-boiled eggs, I’m adding something extra from my sponsor: their Pickled Quail Eggs. Sterling Farms‘ Pickled Quail Eggs are carefully handled, cleaned, and inspected before packaging, ensuring exceptional quality in every jar. The addition of these little gems brings a tangy pop of flavor and depth to elevate this favorite salad to the next level. These pickled quail eggs aren’t just delicious; they’re versatile. They make a fantastic low-carb snack, a standout addition to a charcuterie board, a tasty garnish for a Bloody Mary cocktail, or, like I’m showing you today, a flavorful upgrade to a beloved family recipe.
My Classic 7 Layer salad is ideal for potlucks, holiday spreads, and family gatherings like Easter dinner. It feeds a crowd, can be made ahead of time, and the creamy dressing seals in all those crisp, colorful layers until you’re ready to serve. You can showcase those gorgeous layers in a trifle bowl for a stunning presentation, but I prefer a simple 9×13 casserole dish because it’s easier to serve and feels nostalgic. That’s how my mother and grandmother always made it: simple, practical, and guaranteed to disappear every single time.
Ingredients
1 small head iceberg lettuce, chopped
1 cup celery, diced
4 hard-boiled eggs, sliced
1 small jar Sterling Farms Pickled Quail Eggs, cut in half
1 cup frozen peas
1 bell pepper, and color, chopped
1 red onion, sliced
2 cups mayonnaise
2 Tbsp. sugar or granulated sweetener of your choice (Swerve/Stevia, Monk Fruit, etc.)
1 cup cheddar cheese, shredded
8 slices bacon or turkey bacon, cooked crisp and crumbled
Instructions
Spread the chopped iceberg lettuce over the bottom of a 9×13-inch glass casserole dish. To keep the lettuce from turning brown, I use a lettuce knife to cut it. If you don’t have a lettuce knife, you can gently tear the lettuce into pieces, using your hands.
Top the lettuce with the celery.
Layer the hard-boiled eggs over the lettuce and celery layers.
Next, add the sliced red onion.
Then, I added the bell pepper. You can use any color bell pepper on this salad. I had red bell peppers on hand, and I really like the pop of color that they added to the salad. At this point. I also added the Pickled Quail Eggs from Sterling Farms.
Spread the peas over the top.
In a small bowl, whisk the mayonnaise and sugar or sweetener. I used Stevia because I like to keep my recipes as low-carb as possible. Taste to adjust the sweetness.
Spread the dressing over the top of the salad. This is kind of like icing a cake. Spread the dressing to the edges of the casserole dish to seal in freshness.
Sprinkle the shredded cheddar cheese over the top and finish with crumbled bacon. I used turkey bacon this time, but regular bacon produces the same result.
Cover loosely with foil and store in the refrigerator to chill until serving. Delicious!
If you like this recipe, you may also like the following recipes:
Broccoli and Cauliflower Salad
Classic 7 Layer Salad by Sterling Farms
Equipment
- 1 knife
- 1 cutting board
- 1 measuring cup
- Measuring spoons
- 1 frying pan
- 1 9×13" glass casserole dish or trifle bowl
- 1 lettuce knife optional
- 1 small sauce pan
- 1 whisk
- 1 Small bowl
- 1 offset metal spatula or other spreader
- aluminum foil
Ingredients
- 1 small head iceberg lettuce chopped
- 1 cup celery diced
- 4 hardboiled eggs sliced
- 1 small jar Sterling Farms Pickled Quail Eggs cut in half
- 1 cup frozen peas
- 1 bell pepper and color, chopped
- 1 red onion sliced
- 2 cups mayonnaise
- 2 Tbsp. sugar or granulated sweetener of your choice Swerve/Stevia, Monk Fruit, etc.
- 1 cup cheddar cheese shredded
- 8 slices bacon or turkey bacon cooked crisp and crumbled
Instructions
- Spread the chopped iceberg lettuce over the bottom of a 9×13-inch glass casserole dish. You can use a lettuce knife to cut it, or gently tear it into pieces with your hands.
- Top the lettuce with the celery.
- Layer the hard-boiled eggs over the lettuce and celery layers.
- Add the sliced red onion.
- Add the bell pepper, any color bell pepper.
- Add the Pickled Quail Eggs from Sterling Farms.
- Spread the rinsed and drained frozen peas over the top.
- Whisk the mayonnaise and sugar or sweetener in a small bowl.
- Taste the dressing to adjust the sweetness.
- Spread the dressing to the edges of the casserole dish to seal in freshness.
- Sprinkle the shredded cheddar cheese over the top.
- Sprinkle the crumbled bacon over the top.
- Cover loosely with foil and refrigerate until serving to chill.
This salad is delicious. The Pickled Quail Eggs from Sterling Farms adds a flavorful accent to the salad.
I needed this! I’ve never had quail eggs, but I’m willing to try!