Lettuce And Egg Salad Food

MISS BETTY'S 24 HOUR LETTUCE SALAD

Steps:

• Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.

CREAMY LETTUCE SALAD

Steps:

• Cut one egg into wedges for garnish; set aside. Chop remaining eggs. In a salad bowl, combine the greens, tomato, onion and eggs. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Garnish with reserved egg wedges.

SIMPLE LETTUCE SALAD

Steps:

• In a salad bowl, combine the lettuce, egg and onion. In a small bowl, whisk the mayonnaise, vinegar and pepper. Pour over salad and toss to coat.

DEVILED EGG SALAD WITH ROMAINE

Steps:

• Whisk sugar, mayonnaise, and mustard together in a bowl until smooth. Add water, 1 teaspoon at a time, if dressing is too thick. Refrigerate dressing until chilled, at least 30 minutes.
• Place romaine lettuce in a bowl; add dressing and toss to coat. Arrange eggs around the lettuce and season with paprika.

LETTUCE AND HARDBOILED EGG SALAD

Steps:

• 1. Tear your lettuce into pieces and put into a large salad bowl.
• 2. In a bowl mix your mayonnaise or salad dressing, apple cider vinegar, milk and sugar together.
• 3. Put your sliced eggs in your lettuce and pour the mayonnaise mixture over top and mix.

BLT EGG SALAD WRAPS

Steps:

• Shred hard boiled eggs using a large cheese grater (or chop with a knife).
• Combine eggs, mayonnaise, green onion, seasoning salt & pepper.
• Slice grape tomatoes in half.
• Place 1 slice of bacon in each lettuce leaf. Divide egg mixture over romaine leaves.
• Top with tomatoes and additional salt & pepper if desired.

BACON AND EGG GARDEN SALAD

Steps:

• Line a baking sheet with foil and then spread the bacon pieces across it. Place in the cold oven and set temperature to 400 degrees. Bake for about 20 minutes, until the bacon is cooked through, but not completely crispy. The bacon will become crispier as it cools. When bacon is done, place on a plate lined with a paper napkin or towel.
• Layer your plate with lettuce, tomatoes, carrots and cucumbers. Top with bacon and egg. Drizzle with dressing, if desired. Enjoy!

LETTUCE AND EGG SALAD

Steps:

• Clean any yellow leaves from the lettuce. Wash the lettuce very well and cut in pieces. Drain well.
• Chop the onion and dill.
• Peel the eggs and cut in medium size pieces (6 pieces to an egg), cutting 1 egg in round slices.
• Mix the lettuce, eggs, onion and dill in a glass bowl. Lay the egg slices on top.
• Whisk together oil and lemon juice. Drizzle over salad.
• Salt and pepper to taste.

LETTUCE SALAD WITH EGG SALAD " DRESSING"

Steps:

• Salad - tear lettuce into bite sized pieces, place on dinner sized plate leaving the middle of the plate empty; sprinkle the chopped vegetables on the lettuce.
• Egg Salad - combine all ingredients in a small bowl, mix well; chill.
• Right before eating, scoop egg salad onto the middle of the plate, so the lettuce and vegetables surround it.
• Garnish with tomato slices placed around the egg salad.
• If you wish to have this as a side salad, use two dessert sized plates and arrange half the ingredients on each plate as above.

NEW POTATO, AVOCADO, AND EGG SALAD

Steps:

• Place potatoes in a large saucepan; cover with water. Bring to boiling; reduce heat. Cook, covered, for 8 to 10 minutes or until just tender. Drain and run cold water over potatoes to cool. Drain and set aside.
• Meanwhile, stir together the mayonnaise, vinegar, dill weed, and mustard in a large bowl. Stir in the sweet pepper, celery, onion, and pickles. Gently stir in the potatoes, avocado, and eggs until just combined. Season to taste with salt and pepper. Serve over lettuce.

BUTTER-LETTUCE SALAD WITH EGG AND POTATOES

Steps:

• Cover potatoes with 2 inches of water in a pot and bring to a boil; add salt. Cook until potatoes are easily pierced with the tip of a sharp knife, about 10 minutes. Remove with a slotted spoon. Add snap peas and asparagus to pot, and boil until crisp-tender, about 2 minutes; drain. Slice potatoes into 1/4-inch-thick rounds.
• Melt butter in a saucepan. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper. Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.

SIMPLE POTATO AND EGG SALAD

Steps:

• Place the whole unpeeled potatoes in a pot with plenty of water and a little salt. Cook until soft, about 30-40 minutes depending on size. I usually try to poke a knife through the middle to check for doneness.
• Put the potatoes in a bowl of cold water to cool them and then proceed to peel them and cut them into small or medium chunks.
• To cook prepare the hard-boiled eggs, bring water to a boil in a medium sized saucepan. Then gently add the eggs - one by one using a spoon so they don't break. You can add a teaspoon of baking soda - this helps make it easier to peel them. Let the eggs cook in the boiling water for 10 minutes, then transfer them to a bowl with cold water until you are ready to peel them.
• I recommend saving one of the eggs to use as a garnish for the salad. Peel and then dice the rest of the hard-boiled eggs.
• In a medium bowl or platter, add the chopped potatoes, the chopped hard-boiled eggs, the diced white onion, and the chopped celery.
• To prepare the dressing, mix the mayonnaise (or yogurt) with the mustard, vinegar, salt and pepper. Pour this dressing on top of the chopped potatoes/eggs and mix well.
• Taste the salad and adjust the amount of salt/pepper to taste. Add the chopped dill and paprika. If you saved one of the hard-boiled eggs, cut it into quarters or slices and use them to decorate the salad. The salad can be served on top of lettuce leaves.
• The salad can be served immediately, or it can be kept in the refrigerator until serving time. Personally, I find that the flavor improves if it is left to rest for a few hours before serving.

L.O.V.E. WRAP SANDWICH (LETTUCE, ONION, VEGETABLE, EGG SALAD)

Steps:

• Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich.