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Place the eggs in a saucepan and add enough cold water to cover them by an inch.
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Bring the water to a boil and then remove the pot from heat and cover.
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Let stand for 10 minutes and then place the eggs into a bowl of ice water for 1-2 minutes.
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Crack and peel the shells off the eggs.
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Slice thinly and set aside.
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Meanwhile, cook the bacon in a skillet until crisp.
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Remove to a paper towel-lined plate and crumble.
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To make the dressing, combine all of the dressing ingredients together in a blender.
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Blend until smooth. Season to taste with salt and pepper.
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To assemble the salad, divide the romaine lettuce among the plates. Top evenly with sliced eggs, crumbled bacon, almonds, tomatoes, and onions.
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Serve with dressing on the side.