Sour Cream & Egg Summer Salad

Prep time: 10 minutes

Cook time: 10 minutes

Rest time: 1 hour


  • 1 head of butterhead lettuce roughly chopped
  • 2 -3 eggs
  • 1 cup sour cream
  • Generous pinch of salt


  1. Place the eggs in a small sauce pan and cover with cold water. Bring the eggs to a boil and cook for about 10 minutes. Shut the heat off and run the eggs under cold water. Set aside to cool completely.
  2. Once the eggs have cooled peel them and dice them into cubes (however big or small you’d like).
  3. Add them into a mixing bowl along with your sour cream. Mix well and add in a generous pinch of salt. You will want to taste the mixture to see if you need more salt.
  4. If using immediately then place the lettuce into a mixing bowl and coat with the sour cream mixture. Make sure the lettuce is fully coated in the sour cream.
  5. If not using right away place in an air tight container and refrigerate for up to 3 days.
  6. Enjoy!

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