Why do some dressing recipes call for hard boiled eggs and other recipes call for raw eggs?

I understand what the raw eggs are for, but are you telling me hard boiled chopped eggs thicken the dressing just as well? I'm having a hard time fathoming that. Thanks for any clarification.Why do some dressing recipes call for hard boiled eggs and other recipes call for raw eggs?
The purpose of the eggs is different. Ones that call for raw eggs are likely using the thickening properties of the egg. As the stuffing cooks, the egg will, too. This will cause your stuffing to ';clump'; together properly. I'm pretty sure the stuffings that call for hard boiled eggs are using the eggs for their flavor properties rather than their thickening properties.Why do some dressing recipes call for hard boiled eggs and other recipes call for raw eggs?
Raw eggs DO thicken better than hard-boiled eggs. There is a big concern, however, that you can get salmonella poisoning from raw eggs. It's the SHELL of the egg that has the salmonella, so I wash my eggs thoroughly for salads like REAL Caesar Salads. Most restaurants won't use raw eggs for fear of lawsuits if someone gets salmonella. But, it's not IN the egg, it's on the shell.
For my caesar salad I use the egg yolks only.


Beaten egg yolk and oil creates an emulsion similar to how you make mayonaise.


Where you use hard cooked eggs are in other types of salad such as chef and they are another food item in the salad such as tomato or olives.
Eggs give it the cake-like texture and add moisture. (raw that is....) And cooking will kill any salmonella fear!! I must admit I've never heard of boiled eggs in dressing unless it's in the giblet gravy. ??????