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
- Prepare the vegetables: Wash and chop the lettuce. Slice the cucumber, red onion, and tomato if using.
- 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.
- Make the dressing: In a small bowl, mix mayonnaise (or yogurt), lemon juice, mustard (if using), salt, and pepper.
- Assemble the salad: In a large bowl, layer the lettuce, cucumber, onion, and tomato. Top with sliced eggs.
- Add dressing: Drizzle the dressing over the salad and gently toss to coat, or leave it on the side.
- 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!