La Salade Cote Cap Verte Chopped Egg Salad
Bright, colorful, and packed with refreshing flavors, La Salade Cote Cap Verte Chopped Egg Salad is a Mediterranean-inspired delight that’s perfect for any occasion. This vibrant salad combines tender chopped eggs with a medley of crisp red and green bell peppers, juicy cherry tomatoes, cool cucumber, and zesty red onion, all brought to life with a tantalizing lime and olive oil dressing infused with paprika for a subtle kick. Fresh parsley adds a fragrant herbal note, making this dish as aromatic as it is delicious. Ready in just 25 minutes with minimal cooking, it’s an ideal choice for a quick lunch, picnic, or side dish. Serve it chilled for maximum flavor and pair it with crusty bread or grilled seafood for a complete meal. This egg salad is not just a recipe—it’s a celebration of textures, colors, and simple, wholesome ingredients. Keywords: chopped egg salad, Mediterranean-inspired salad, quick salad recipe, refreshing summer salad.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Cucumber
- 200 grams Cherry tomatoes
- 1 small Red onion
- 10 grams Fresh parsley
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh lime juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Paprika
Instructions
Place the eggs in a medium-sized pot and cover them with water. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and let the eggs simmer for 8-10 minutes.
Once the eggs are cooked, transfer them to a bowl of ice water to cool for 5 minutes. Peel the eggs and chop them into bite-sized pieces. Set aside.
While the eggs are cooling, dice the red and green bell peppers into small cubes. Slice the cucumber into thin half-moons. Halve the cherry tomatoes. Finely dice the red onion. Chop the fresh parsley.
In a large mixing bowl, combine the chopped eggs, diced bell peppers, cucumber, cherry tomatoes, red onion, and parsley.
In a small bowl, prepare the dressing by whisking together the olive oil, lime juice, salt, black pepper, and paprika.
Pour the dressing over the salad mixture and gently toss to ensure everything is evenly coated.
Refrigerate the salad for 15-20 minutes to let the flavors meld, or serve immediately if desired.
Garnish with additional parsley if desired and enjoy your La Salade Cote Cap Verte Chopped Egg Salad!
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1636 mg | 71% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 22.4 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 299 mg | 23% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2036 mg | 43% | |
*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.
