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You are here: Home / Side Dishes / Lettuce and Egg Salad

Lettuce and Egg Salad

Just lettuce and egg, and that makes a salad? What if I told you we’re topping it with crumbled crispy bacon, does that arouse your interest better? It does mine.

A salad of Romaine lettuce, wedges of hard-boiled egg and crumbled crispy bacon

When I was in grade school, my lunchbox often contained a lettuce and egg salad with plain mayo for dressing. It’s the simplest thing, really, but when paired with grilled pork or chicken, the effect was just wonderful.

When I make lettuce and egg salad these days, I use a different mayo-based dressing. AND I add bacon. I’ve heard people say, “Bacon makes everything better.” I don’t know about “everything” but I do know that bacon makes this salad a true delight!

Lettuce and egg salad rules!

Lettuce and Egg Salad

Recipe by Connie Veneracion
Crisp Romaine lettuce is tossed in a garlicky mayo dressing, topped with egg wedges and garnished with crumbled bacon.
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Salad, Side Dish
Cuisine International
Servings 3 people
Lettuce, egg and bacon salad
Print recipe

Ingredients
  

For the dressing

  • ¼ cup mayonnaise
  • 1 clove garlic finely grated
  • 1 teaspoon onion finely grated
  • 1 tablespoon honey
  • juice from half a lime
  • ¼ teaspoon Italian seasoning
  • 1 pinch cayenne powder
  • ⅛ teaspoon freshly cracked black pepper

For the salad

  • 200 to 300 grams lettuce I used Romaine but feel free to use your preferred variety
  • 2 to 4 hard-boiled eggs cut into wedges
  • 2 to 4 rashers bacon cooked until crisp then crumbled

Instructions
 

Make the dressing

  • Whisk all the ingredients in a bowl until smooth.
  • Set aside to allow flavors to blend.

Prepare the lettuce

  • Rinse the lettuce well. Optionally, tear into smaller pieces before rinsing. Drain. Dry in a salad spinner (see notes after the recipe).

Assemble the lettuce and egg salad

  • Spread 1 tablespoon of dressing on the bottom and sides of a large bowl.
  • Dump the lettuce in the bowl and drizzle in another tablespoon of dressing. Toss gently but thoroughly taking care not to bruise the leaves. If the leaves appear too dry for your liking, drizzle in more dressing and toss again.
  • Divide the lettuce among three to four portions. Top with egg wedges and crumbled bacon before serving.

Notes

For those who don’t own a salad spinner, here’s a trick on how to get rid of the excess water after rinsing the lettuce: Place the lettuce in a colander then cover the colander with a plate. Grasping the colander and plate tightly, shake vigorously to remove the water.
Updated from a recipe originally published in October 17, 2018
Keyword Bacon, Salad
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Published: October 18, 2021 • Last modified: March 24, 2022 ♥ Side Dishes, Lunch / Dinner, Salads

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