Egg Salad - cooking recipe

Ingredients

1 head Boston lettuce, leaves separated
8 oz cherry tomatoes, halved
2 None shallots, thinly sliced
1/3 cup ranch dressing
4 None eggs
1/2 cup ready-made croutons

Preparation

Place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 10 mins; drain. Cool eggs under cold water. Peel when cool enough to handle and cut in half.
Divide lettuce, tomatoes and shallots among serving bowls. Drizzle with dressing. Arrange eggs on top of salad. Sprinkle with croutons.