Green Salad With Hard Cooked Eggs Recipes

Steps:

• Put the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Drain and rinse under cold water until cool; set aside.
• Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook, stirring, until the chickpeas are lightly browned, about 3 minutes. Add the pepitas and cook, stirring, until lightly toasted, about 2 minutes; let cool.
• Make the dressing: Whisk the yogurt, 2 tablespoons water, the vinegar, chives and the remaining 1 tablespoon olive oil in a small bowl; season with salt and pepper.
• Peel and roughly chop the hard-boiled eggs. Toss the greens, sprouts and radishes in a large bowl; season with salt and pepper. Top each serving of salad with the chickpeas and pepitas, eggs and sliced avocado. Drizzle with the dressing and top with more chives.

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.

Steps:

• With your fingers, press eggs through a sieve into a bowl. Mix in capers and parsley. Place lettuce and radishes in a serving bowl. Sprinkle with egg mixture and season with salt and pepper. Serve with red-wine vinaigrette.

Steps:

• Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.
• In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.
• Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook's note.)

Steps:

• Microwave or saute onion and bell pepper until soft; set aside to cool.
• In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix.
• Pour on enough salad dressing or vinegar to coat, toss again and serve.

Steps:

• Hard-boil eggs:
• Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes.
• Make salad:
• While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet.
• Peel eggs and finely chop.
• Put romaine and egg in a serving bowl.
• Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes. Add vinegar and salt and boil, swirling skillet, 10 seconds. Pour hot dressing over romaine and egg and toss to combine. Add bacon and toss salad, then season with salt and pepper.