Creamy Egg Dressing With Grilled Romaine Hearts

Edna Davis


This grilled romaine heart salad is a taste of heaven, it's creamy, succulent, savory and delicious, and it only take minutes to prepare. Happy eating


★★★★★ 1 vote

5 Min
10 Min


  • 2
    romaine lettuce hearts
  • 6
    hard boiled eggs
  • 2 Tbsp
    red onions, chopped
  • 2 Tbsp
    green onions, chopped
  • 1 c
    beacon, chopped (cooked)
  • 3 Tbsp
  • 3 Tbsp
    jalapenos, fresh, coarsely chopped
  • 3 Tbsp
    butter milk
  • 1 tsp
  • 1 tsp
    black pepper
  • 1 tsp
  • 1 tsp
    curry paste
  • 1 tsp
    balsamic vinegar
  • 1 tsp
    hot sauce
  • 1 tsp
    worcestershire sauce
  • 4 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    roasted red peppers, chopped
  • 3
    large tomatoes, cut into quarters
  • 1 Tbsp
    sea salt
  • 1 Tbsp

How to Make Creamy Egg Dressing With Grilled Romaine Hearts


  1. Preheat griddle to 350%.
    Drizzle 2 tablespoon of olive oil over romaine lettuce, and sprinkle with sea salt, and then grill romaine lettuce for 1 minute on each side.
    Remove from griddle and let cool for a minute. Coarsely chop lettuce and then place on a decorative platter, and then arrange tomatoes around the platter.
  2. Meanwhile cut eggs in halves and add yolks to blender (coarsely chop egg whites, arrange on platter also), and then add onions, mayonnaise, butter milk, curry paste, vinegar, hot sauce, Worcestershire sauce, balsamic vinegar and remaining olive oil, and then blend until all ingredients are well incorporated and smooth.
    Add the creamy egg dressing mixture to a mixing bowl, and stir in sugar, salt, paprika and black pepper, add jalapenos and red peppers, stir.

    Drizzle egg dressing over the romaine lettuce, tomatoes and egg whites according to your liking, and then top with beacon. And serve

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