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Kale Caesar Salad with Crisp Bacon and Soft-Boiled Eggs

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6 eggs
1 (12-ounce) package HORMEL® NATURAL CHOICE® Original Uncured Bacon
¼ cup mayonnaise
3 tablespoons lemon juice
2 cloves garlic, minced
cup olive oil
¼ teaspoon kosher salt
¼ teaspoon cracked black pepper
8 cups baby kale
1 cup croutons, divided
¼ cup grated Parmesan cheese


  1. ​In large pot of boiling water, add eggs. Cook 7 minutes. Carefully remove from water and plunge eggs into bowl filled with ice water; let stand 3 minutes. Peel and cut in half. Set aside.

  2. Meanwhile, in large skillet, cook bacon according to package directions; chop.

  3. In bowl, whisk together mayonnaise, lemon juice and garlic until smooth. Gradually whisk in olive oil. Season with salt and pepper.

  4. In large bowl, combine kale and 1/2 cup croutons. Drizzle with dressing. Sprinkle with Parmesan cheese. Toss together. Top with egg halves, remaining ½ cup croutons and bacon.