Lettuce and Egg salad

1. 1

   Cook eggs in boiling water for 12 minutes.

2. 2

   When cool, peel and place in cold water.

3. 3

   Wash the lettuce leaves in running water and keep in chilled water.

4. 4

   Cut eggs into bite sized pieces.

5. 5

   Tear lettuce leaves with your hands and gently mix eggs with them.

6. 6

   Make a dressing by mixing salt, white pepper powder, crushed black pepper corns, vinegar, mustard powder and salad oil.

7. 7

   Mix this gently with the prepared lettuce and eggs.

8. 8

   Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.