Refreshing Salad of Lettuce and Eggs

Ingredients

  • 1 head of fresh lettuce (Romaine or Iceberg), chopped
  • 4 hard-boiled eggs, peeled and sliced
  • 1 small cucumber, thinly sliced
  • 1 medium tomato, diced (optional)
  • 1/4 red onion, thinly sliced
  • 2 tablespoons mayonnaise or Greek yogurt
  • 1 teaspoon Dijon mustard (optional)
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice or vinegar
  • Fresh dill or parsley for garnish (optional)

Instructions

  1. Prepare the vegetables: Wash and chop the lettuce. Slice the cucumber, red onion, and tomato if using.
  2. Boil the eggs: Place the eggs in a pot, cover with water, and bring to a boil. Cook for 9–10 minutes, then cool in ice water, peel, and slice.
  3. Make the dressing: In a small bowl, mix mayonnaise (or yogurt), lemon juice, mustard (if using), salt, and pepper.
  4. Assemble the salad: In a large bowl, layer the lettuce, cucumber, onion, and tomato. Top with sliced eggs.
  5. Add dressing: Drizzle the dressing over the salad and gently toss to coat, or leave it on the side.
  6. Garnish and serve: Sprinkle with fresh herbs and serve immediately.

Let me know if you want a version with a vinaigrette dressing or a lighter option!

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