Our fridge is barrreeee right now. After a dinner last night with Zach’s parents of “let’s eat every single leftover we have for a giant smorgasbord,” we were left with almost nothing. With no plans to go grocery shopping in the very near future, and not wanting to spend money going out to eat, an epic journey of discovery and imagination ensued to fashion lunch today.
OK, fine, it wasn’t that epic. Maybe I am being a bit dramatic. But, I am proud of myself for being creative.
And so, we had a BOS (Big Ol’ Salad) for lunch! Greens with hard-boiled eggs and sliced avocado, with a creamy lemon-dill dressing. All made with ingredients I happened to have leftover from other meals I made this week. I will definitely be making this again. Yum yum yum.
As some of you who read my sriracha deviled eggs post know, I am a self-proclaimed horrible egg peeler. Well, not anymore! I have discovered, with the help of several comments from that post (thanks, Sandra and Cindy!) a way to make PERFECT hard-boiled eggs that are easy to peel.
- Set eggs out on the counter to bring up closer to room temperature. Meanwhile, bring water and a few drops of olive oil to a boil (don’t ask me how the olive oil works, since the eggs are in SHELLS… I was skeptical as well but it works! Mind = blown.)
- Carefully with a slotted spoon, add eggs to boiling water.
- Boil for 18-20 minutes, stirring occasionally to allow eggs to rotate, thus centering the yolk more (a handy trick I got from my trusty Betty Crocker’s Picture Cook Book… a great book for lots of basic tips and fun vintage rhymes and pictures).
- Don’t allow to boil TOO rapidly or the eggs may crack… although, one of mine cracked slightly and it still remained intact. (Maybe the olive oil helped keep the egg white from escaping? Who knows. Magic.)
- Remove with a slotted spoon and plunge into ice bath. Allow to sit for a couple of minutes until the eggs are cold. Peel under running cold water.
Yayyyy! Now the next thing I have to master is baking a TASTY whole wheat bread from scratch (keyword=tasty. Any suggestions, folks?). That’s next week’s project. Moving on to the salad…
The dressing was very easy to make and very tasty. The base I used was dill and lemon, but you can use any combination of herbs you want (which makes this a great way to use up fresh herbs that would otherwise go to waste), and you can replace the lemon juice with white or red wine vinegar, making it very versatile. It reminded me of an easier version of my homemade ranch dressing.
I added chopped dill, sour cream (Greek yogurt can be used as well), lemon juice, and salt and pepper to my Pyrex 2-Cup Measuring Cup (a great way to measure all the ingredients to a dressing without getting all your cup measures AND a bowl dirty- just make it right in the measuring cup!) and after stirring together, I added just a couple of tablespoons of whole milk to thin it out.
Just layer mixed greens, sliced hard-boiled egg (if you don’t have an egg slicer, it’s a handy kitchen tool!), and sliced avocado, and drizzle lemon-dill dressing on top.
Best BOS ever!
Be sure to check out my post on How to Make Easy Peel, Perfect Hard Boiled Eggs EVERY time!
Mixed Green Salad with Egg, Avocado, and Creamy Lemon-Dill Dressing
For the dressing:
- 1/4 cup chopped fresh dill
- 1/2 cup sour cream or Greek yogurt
- juice of 1 lemon
- salt and pepper to taste
- 2-3 tablespoons milk or buttermilk to thin dressing out optional
For each salad:
- 2 cups mixed greens
- 1-2 hard-boiled eggs sliced
- 1/2 avocado sliced
- Combine all dressing ingredients in bowl, jar, or 2-cup measuring cup. Mix well, and adjust seasonings if desired.
- Layer greens, eggs, and avocado in a bowl or on a plate.
- Drizzle with dressing.
- Save leftover dressing in an airtight container for about one week.