Low Sugar Classic Chef Salad

Total time32 min

Prep time20 min

Cook time12 min

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Ingredients

4 servings

For the salad

4 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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1 head romaine lettuce, chopped into 1-inch pieces
½ head iceberg lettuce, chopped into 1-inch pieces
6 oz deli ham, cut into thin strips
6 oz deli turkey breast, cut into thin strips
4 oz swiss cheese, cut into thin strips
1 cup cherry tomatoes, halved
1 english cucumber, thinly sliced

For the dressing

½ cup mayonnaise
3 tbsp red wine vinegar
1 tbsp dijon mustard
1 tsp worcestershire sauce
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp garlic powder
salt and pepper, to taste

Instructions

1
Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then cover, remove from heat, and let stand for 11 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel and quarter.
2
While the eggs cook, whisk together the mayonnaise, red wine vinegar, Dijon mustard, Worcestershire sauce, sugar, and garlic powder in a small bowl until smooth. Season with salt and pepper to taste.

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