Step 1

Bake or boil your eggs. I baked mine by placing the eggs in a muffin pan and baked them in the oven at 350 for 10-15 minutes depending on how long you like your yolks cooked. Then I ran them under cold water to cool down right away and peeled and cut them in half.

Step 2

Cut your sweet mini peppers in half then schmear with the herbed goat cheese. Trim your fresh dill and place a sprig on the top of each carrot pepper to create a cute green frond on top.

Step 3

Wash your butter lettuce well. They almost always have the roots attached with a clump of dirt on the end so rip or cut off the end and rinse the leaves thoroughly.

Step 4

Lay down a bed of butter lettuce on your large platter. I like to place whole leaves down when their size is right and then tear larger leaves into smaller pieces. Drizzle with a really good olive oil like Durant Lemon olive oil from Oregon which I absolutely LOVE for this recipe and some nice flaky sea salt.

Step 5

Add the jammy eggs, carrot peppers, peas, tomatoes and crumbled blue cheese to your salad. If you don't like blue cheese you could use cheddar cubes or parmesan or smoked gouda or or or or or or or or....

Step 6

Drizzle with a bit more olive oil and a sprinkle of sea salt and pepper if you like.