Lettuce And Hardboiled Egg Salad Recipes

LETTUCE AND HARDBOILED EGG SALAD

Steps:

• 1. Tear your lettuce into pieces and put into a large salad bowl.
• 2. In a bowl mix your mayonnaise or salad dressing, apple cider vinegar, milk and sugar together.
• 3. Put your sliced eggs in your lettuce and pour the mayonnaise mixture over top and mix.

GREEN SALAD WITH HARD-COOKED EGGS

Steps:

• Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.
• In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.
• Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook's note.)

LETTUCE AND EGG SALAD

Steps:

• Clean any yellow leaves from the lettuce. Wash the lettuce very well and cut in pieces. Drain well.
• Chop the onion and dill.
• Peel the eggs and cut in medium size pieces (6 pieces to an egg), cutting 1 egg in round slices.
• Mix the lettuce, eggs, onion and dill in a glass bowl. Lay the egg slices on top.
• Whisk together oil and lemon juice. Drizzle over salad.
• Salt and pepper to taste.

TUNA SALAD WITH HARD-BOILED EGGS

Steps:

• Combine tuna, salad dressing, chopped eggs, celery, relish, mustard, and Worcestershire sauce in a medium bowl. Mix until well combined.

ROMAINE SALAD WITH BACON AND HARD-BOILED EGGS

Steps:

• Hard-boil eggs:
• Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes.
• Make salad:
• While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet.
• Peel eggs and finely chop.
• Put romaine and egg in a serving bowl.
• Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes. Add vinegar and salt and boil, swirling skillet, 10 seconds. Pour hot dressing over romaine and egg and toss to combine. Add bacon and toss salad, then season with salt and pepper.