Wedge Salad with Hard-Boiled Egg

Wedge Salad with Hard-Boiled Egg


  1. PLACE one wedge of lettuce on each serving plate.

  2. DIVIDE sliced eggs, grape tomatoes, bacon bits and chives evenly among plates.

  3. SERVE with your favorite salad dressing.


  • 6 hard-boiled EGGS, peeled and sliced
  • 1 large head iceberg lettuce, washed, cut into 6 wedges
  • 1 cup grape tomatoes, halved
  • 1/2 cup bacon bits OR cooked crumbled bacon
  • 2 Tbsp. chopped fresh chives


To hard-boil eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large). COOL completely under cold running water and PEEL.

This recipe is an excellent source of choline and protein, and a good source of vitamin A.

Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.