Layered Veggie & Egg Salad

Ingredients

• 1 head lettuce, chopped
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 6 hard-boiled eggs, chopped
• 1 cup shredded cheddar cheese
• 4 green onions, sliced

Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream
• Salt and black pepper, to taste

Instructions

🥗 Step 1: Prepare the Vegetables

• Wash and dry all vegetables.
• Chop the lettuce and place it in the bottom of a large glass bowl.
• Add the cucumber and tomatoes in even layers.

🥚 Step 2: Add the Eggs

• Peel and chop the hard-boiled eggs.
• Spread them evenly over the vegetable layers.

🧀 Step 3: Add Cheese

• Sprinkle the shredded cheddar cheese over the eggs.

🥣 Step 4: Make the Dressing

• In a small bowl, mix mayonnaise, sour cream, salt, and black pepper until smooth.

🥄 Step 5: Finish the Salad

• Spread the dressing evenly over the top layer, sealing the salad.
• Sprinkle green onions on top.

❄️ Step 6: Chill

• Cover and refrigerate for at least 1 hour before serving.

🍽️ Step 7: Serve

• Toss gently before serving or scoop through the layers for a beautiful presentation.

Q & A

Q: Can I make it ahead of time?
A: Yes, it can be prepared up to 24 hours in advance.

Q: How long does it last in the fridge?
A: Up to 2 days when covered and refrigerated.

Q: Can I add bacon?
A: Yes, cooked bacon bits make a delicious addition.

Servings: 6–8 servings. 🥗🥚🧀