Recipe courtesy of Rachael Ray
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30 min
10 min
15 min
5 min
4 servings



Place salad plates in your freezer to quick-chill them. 

Place eggs in small, deep pot. Cover eggs with cold water. Cover pot and bring it up to a boil. When water boils, turn off the burner. Let the eggs stand 15 minutes. Run cold water over and into the pot, cooling the eggs. 

Remove the core from the head of iceberg lettuce by giving it a good whack on the counter. Pull the core of the lettuce out. Quarter the head lengthwise. 

Combine the mayonnaise, ketchup or chili sauce and finely chopped garlic or half-sour pickles. If the dressing is too thick for your liking, add a splash of water to it. Season the dressing with salt and pepper. 

Peel and chop the hard boiled, cooled eggs. Remove the salad plates from the freezer. Place a quarter head iceberg lettuce on a chilled salad plate. Spill dressing over the center of the lettuce and garnish with chopped egg.

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