Crisp Romaine lettuce is tossed in a garlicky mayo dressing, topped with egg wedges and garnished with crumbled bacon. Lettuce and egg salad rules!
I’ve always loved the simplicity of this salad. Or, perhaps, I associate it too much with my childhood that it has become a comfort food for me. It’s probably the reason why I prefer creamy dressing to vinaigrette.
See, 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. Never mind that the greens had turned soggy by lunchtime; the beautiful slices of egg made up for it.
Nine years ago today, I was in the grocery, there were lots of gorgeous lola rossa lettuce and I was reminded of that salad from my childhood days. I made lettuce and egg salad. Mayo was still the base for the dressing but I added mustard, honey, lime juice, cayenne and black pepper to really perk it up. Then, I posted a recipe.
Nine years is a long time. When I make lettuce and egg salad these days, I use a different mayo-based dressing. Not much different from what I used back in 2009 but bolder. AND. 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
For the dressing:
To make 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 fried until crisp then crumbled
To make the dressing, simply whisk all the ingredients in a bowl until smooth. Set aside to allow flavors to blend.
Rinse the lettuce well. Optionally, tear into smaller pieces before rinsing. Drain. Dry in a salad spinner.
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.
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.
Lettuce and egg salad goes well with grilled or fried meat or seafood. It is even good by itself.
For keto dieters, omit the honey or substitute stevia or other keto sweetener to make the dressing ketogenic compliant.
This is an updated version of the recipe originally published on October 1, 2009.