Lettuce and Egg Salad Recipe

Lettuce and egg salad

Course Salad
Cuisine International
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 people
Author Connie Veneracion


For the dressing:

  • 1/4 cup mayonnaise
  • 1 clove garlic finely grated
  • 1 teaspoon onion finely grated
  • 1 to 2 tablespoons honey (for keto dieters, see notes after the recipe)
  • juice from half a lime
  • 1/4 teaspoon Italian seasoning
  • 1 pinch cayenne powder
  • 1/8 teaspoon freshly cracked black pepper

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.