Egg, Garlic and Mayo Salad

My mother made this salad when I was a grade-schooler in the 60’s. About 15 or so years ago I asked her for the recipe because I was craving this “memory” – she didn’t remember what I was talking about! Guess my memory “buds” are very sharp – after a few attempts, I recreated this exactly as I remembered. This is a great salad anytime, but especially in the winter when iceberg lettuce can be too bitter for a lightly dressed salad. We don’t eat this every week, since it is not exactly lo-cal/lo-fat… but it is a favorite, especially with grilled or baked chicken or grilled boneless pork chops.

Difficulty: Easy

Servings: 4 to 6

Ingredients

Dressing –
1 cup mayonnaise (lo-fat or reduced fat will NOT work)
¼ cup skim milk
1 ½ tsp. prepared yellow mustard
1 tsp. sugar OR ½ – 1 packet artificial sweetener
1tsp. dehydrated minced onion
½ tsp. garlic, finely minced
¼ tsp. garlic powder
1/8 tsp. white pepper

Salad –

1 large head iceberg lettuce
1 small sweet onion, sliced thinly
4 large hard-boiled eggs, peeled

Directions

Mix all dressing ingredients in a jar with a tight-fitting lid. Shake well, then refrigerate until well-chilled, shaking jar occasionally to blend ingredients well.

Tear lettuce into bite-sized pieces. Add onion. Cut hard boiled eggs onto the salad, but crumble at least two of the yolks into your jar of dressing.

Shake dressing vigorously after addition of yolks, pour over salad. Stir salad well several times to coat lettuce well.

Note: If dressing seems a little too thick after addition of egg yolks, may thin with a very small amount of milk – don’t overdo though, this is meant to be a thick dressing.

Categories: Budget, Egg Dishes, Other Salads, Salads, Vegetable Salads

Submitted by: wvhomecanner on August 11, 2010