Caesar Salad with Hard Boiled Eggs

Time to Cook: 
10 min
Time to Prepare: 
10 min
Number of Servings: 
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Author: Karen Humphrey

Caesar salad is so easy to make from scratch, and you likely have all the ingredients already! Add a little bacon and some gently boiled eggs, and you have a light meal. It's a great way to use up all those leftover dyed Easter eggs. Once you make it, serve immediately so that things don't go soggy.

A light, fresh meal in a hurry.


1 heart of romaine, shredded

1 slice of bacon, cooked and cooled

1/2 cup croutons

1/4-1/3 cup of freshly grated Parmesan cheese

2 hard boiled eggs


1/4 cup mayonnaise

2 tbsp olive oil

1 small clove garlic, minced finely

1 tsp lemon zest

2 tsp fresh lemon juice, or  more to taste

pinch of pepper

1 anchovy filet, minced (optional)



1. Toss the lettuce, bacon, and croutons together in a large bowl. Set aside.

2. In a small bowl, whisk together the mayonnaise, garlic, oil, lemon zest, lemon juice, pepper, and anchovy (if using) until well blended.

3. Dollop some of the dressing onto the lettuce in the bowl and toss, making sure everything is well coated. You may not need all the dressing, it's up to you! Sprinkle the cheese into the salad and toss a bit more until well combined.

4. Divide the salad onto plates and nestle two halves of the boiled eggs on to each plate. Serve immediately.

Adapted from Whining and Dining