- 1 head of iceberg lettuce
- 3 hard boiled eggs
- 1-2 teaspoons sugar
- Tear lettuce into bite size pieces.
2. Chop boiled eggs and add to the lettuce.
3. Sprinkle sugar.
4. Add enough mayonnaise to coat.
5. Chill before serving.
The pictures of this recipe don’t do the flavor justice at all. This is a recipe I’ve grown up on. My Great-Grandmother Gabor came up with it (hence the name of the recipe). It was (and continues to be) a staple at Easter and Christmas dinners. It’s a great twist of a normal salad- it’s sweet and simple and my kids gobble it up. The consensus seems to be that it actually tastes better the next day! (Or at least after its had enough time to get soft).
We’ve played around with this recipe over the years- sometimes we’ve added peas, other times corn… There are a lot of different things you can do to it- but I prefer it as is!