Classic Boiled Egg Salad
Elevate your lunchtime routine with this Classic Boiled Egg Salad, a vibrant and nutrient-packed dish that’s as satisfying as it is simple to prepare. Featuring protein-rich quartered boiled eggs nestled among crisp mixed salad greens, juicy cherry tomatoes, cool cucumber slices, and creamy chunks of avocado, this salad bursts with fresh flavors and textures. A tangy homemade dressing of extra-virgin olive oil and lemon juice ties everything together, while a sprinkle of fresh parsley adds the perfect finishing touch. Ready in just 20 minutes, this light and wholesome salad is ideal for a quick meal or elegant starter, making it your go-to recipe for healthy eating without compromising on taste. Perfect for egg salad lovers searching for a modern twist!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 small red onion
- 1 medium avocado
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once boiling, turn off the heat and cover the saucepan with a lid. Let the eggs sit in the hot water for 9 minutes for fully set yolks.
While the eggs cook, rinse and dry the mixed salad greens and set them aside in a large bowl.
Rinse the cherry tomatoes and cut them in half. Add them to the salad greens.
Peel and slice the cucumber thinly and add it to the salad.
Peel and thinly slice the red onion, then add to the salad.
Halve the avocado, remove the pit, and slice the flesh into cubes. Add the avocado to the salad as well.
When the eggs are done, transfer them to a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes.
Peel the cooled eggs and cut each egg into quarters. Add to the salad bowl.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
Pour the dressing over the salad and gently toss to combine all the ingredients.
Chop the fresh parsley and sprinkle over the salad for garnish.
Serve immediately and enjoy your Classic Boiled Egg Salad!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
