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.