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.
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
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
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.