Arlene's Tossed Egg Salad
Arlene Williams
Arlene preferred to tear lettuce into bite sized pieces, rather than slice it with a knife, because she said it looked nicer that way.
- 1 head iceberg lettuce
- 1/3 cup chopped onion
- 6 hard boiled eggs, peeled and chopped
- Grape tomatoes, cut in half
- 1/2 cup mayonnaise, or more
- Salt and pepper
- Croutons, optional
Tear lettuce into bite-sized pieces and place in a large salad bowl. Add chopped onion, chopped eggs and tomatoes. Mix gently.
Add mayonnaise and mix very gently. Sprinkle with salt, pepper and croutons. Serve immediately. Makes 4 to 6 servings. Enjoy!