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Caesar Salad with Hard-Cooked Eggs


Hard-cooked eggs can become the basis for easy weeknight meals like this satisfying salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2008


  • 1/2 baguette, sliced 1/4 inch thick (about 20 slices)
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 2 tablespoons grated Parmesan, plus more, shaved with a vegetable peeler
  • 2 tablespoons light mayonnaise
  • 2 anchovy fillets
  • 1 garlic clove
  • 8 hard-cooked eggs, peeled, 4 yolks reserved, remaining whites and eggs cut into bite-size pieces
  • 2 heads romaine lettuce, cut into bite-size pieces


  1. Preheat oven to 350 degrees. Lay baguette slices on a large rimmed baking sheet. Brush bread on both sides with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 to 15 minutes, turning over halfway through; let croutons cool on baking sheet.

  2. In a blender, combine lemon juice, Parmesan, mayonnaise, anchovies, garlic, 4 reserved hard-cooked egg yolks, and remaining 2 tablespoons oil. Season with salt and pepper; blend dressing until smooth.

  3. In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.

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