Refreshing salad of lettuce and eggs

Preparation Time: 15 minutes
Total Time: 15 minutes
Servings: 4


  • 4 large eggs
  • 1 head of romaine or butter lettuce, washed and torn into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup chopped fresh herbs (such as parsley, chives, or dill)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste


  1. Boil the Eggs:
    • Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat.
    • Once boiling, remove from heat and cover the saucepan. Let the eggs sit for 10-12 minutes.
    • Drain the hot water and transfer the eggs to a bowl of ice water to cool. Peel and slice the eggs once cooled.
  2. Prepare the Salad Vegetables:
    • In a large salad bowl, combine the torn lettuce, cherry tomatoes, cucumber, and red onion.
  3. Make the Dressing:
    • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined.
  4. Assemble the Salad:
    • Pour the dressing over the salad vegetables and toss gently to coat.
    • Arrange the sliced eggs on top of the salad.
    • Sprinkle with the chopped fresh herbs.
  5. Serve:
    • Serve the salad immediately, or chill in the refrigerator for up to 30 minutes before serving.

Nutrition Information (per serving):
(Approximate values)
Calories: 200 kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 190mg | Sodium: 150mg | Fiber: 3g | Sugar: 4g

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