Crisp Romaine With Egg-Mustard Dressing

Prep Time
Cook Time
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"This is another recipe I received from a local restaurant called Stanley & Seaforts Steak, Chop and Fish House...We love eating there..."

Original recipe yields 4 servings


  • Serving Size: 1 (208.4 g)
  • Calories 275.7
  • Total Fat - 16.5 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 188.2 mg
  • Sodium - 572.3 mg
  • Total Carbohydrate - 14 g
  • Dietary Fiber - 2.4 g
  • Sugars - 11 g
  • Protein - 17.5 g
  • Calcium - 66.7 mg
  • Iron - 2.3 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.2 mg

Step 1

Separate hard -cooked eggs into whites and yokes. Chop whites and set aside. Mix yolks with mustard, vinegar and sugar until smooth. Combine romaine in a bowl and toss with egg dressing, then lightly mix in the warm bacon drippings. Sprinkle top of salad with egg whites, bacon pieces and green onion.

Tips & Variations

No special items needed.



We liked this a lot - I skimped a little on the bacon grease and the sugar, but that didn't detract from our enjoyment. I added a few grape tomatoes to the salad, too.

review by:
(13 Mar 2019)


This is a wonderfully different salad for us! Love the sweet/tangy dressing, but forgot to put the green onions in before I took a photo. Sorry about that. Thanks for sharing Teresa! Made for Billboard Recipe Tag.

review by:
(29 Jul 2018)