Butter Lettuce and Egg Salad

Butter Lettuce and Egg Salad Recipe
Photo: Iain Bagwell; Styling: Jesse Silver
If you don't have blooming herbs for this salad--like the fennel flowers and blue borage blossoms we harvested from the Sunset test garden--buy edible flowers like Johnny-jump-ups or nasturtiums at well-stocked grocery stores. Or just skip them; the salad will still look and taste lovely.


Serves 8 to 10
Total time: 40 Minutes

Recipe from


Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 84
Caloriesfromfat 76 %
Protein 4.2 g
Fat 7.3 g
Satfat 1.5 g
Carbohydrate 1.1 g
Fiber 0.3 g
Sodium 132 mg
Cholesterol 127 mg


6 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon Champagne vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 1/2 heads butter lettuce, torn into bite-size pieces (about 6 qts.)
1/2 cup fresh dill fronds
3 tablespoons chopped chives
Herb or edible flowers (optional)


1. Put eggs in a medium saucepan, cover with 1 in. water, and bring to a boil. Immediately remove from heat and let sit 9 minutes. Meanwhile, whisk salt, pepper, vinegar, mustard, and oil together.

2. Transfer eggs to a bowl of cold water and let cool a minute. Crack gently all over, then return to water for 5 minutes. Peel and cut or break into quarters.

3. Put lettuce in a large bowl and toss gently but thoroughly with dill, chives, and most of dressing. Add eggs and gently toss again. Top with flowers if you like.

Margo True,


March 2013
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