Lettuce And Egg Salad
A fresh, easy salad with crisp vegetables, boiled eggs, and a creamy honey-lemon dressing. Ready in 20 minutes.
Ingredients
Salad
- Lettuce leaves (chopped (about 3 cups / 85 grams))
- 3 large eggs (hard-boiled and cut into bite-size pieces)
- 1 small cucumber (sliced and chopped (about 1/2 cup / 70 grams))
- ½ small onion (sliced and chopped (about 1/4 cup / 40 grams))
- 1 medium tomato (sliced and chopped (about 1/2 cup / 90 grams))
Dressing
- 3 teaspoons 15 grams mayonnaise
- ½ teaspoon lemon juice
- ⅛ teaspoon black pepper
- ½ teaspoon olive oil
- 1 teaspoon honey
- Salt to taste
Instructions
- Place eggs in a small pot and cover with cold water. Bring to a boil, then simmer for 10 to 12 minutes until the yolks are fully set. Drain and cool in cold water for 5 minutes. Peel and cut into bite-size pieces.
- Wash all vegetables under cold water and dry well. Chop the lettuce. Slice and chop the cucumber, onion, and tomato into small pieces.
- In a small bowl, mix together the mayonnaise, lemon juice, black pepper, olive oil, honey, and salt until smooth.
- In a large bowl, combine the chopped lettuce, cucumber, onion, tomato, and egg pieces.
- Pour the dressing over the salad and toss gently to coat. Serve right away.
Notes
- Dry the vegetables well after washing so the dressing is not watered down.
- Cool the eggs before cutting to keep the pieces clean and whole.
- Dress the salad only when ready to serve. It wilts quickly once dressed.
Nutrition
Calories: 210kcal