Whole30 Tomato and Boiled Egg Salad
Elevate your salad game with this vibrant and nourishing Whole30 Tomato and Boiled Egg Salad. Packed with protein-rich boiled eggs, juicy cherry tomatoes, and crunchy red onions, this dish is both satisfying and refreshingly simple. Tossed in a tangy, homemade olive oil and lemon dressing with a hint of garlic, it's Whole30-compliant and full of clean, wholesome flavors. Fresh parsley adds a pop of brightness, while optional mixed greens or arugula create a heartier base. Whether served as a healthy lunch, light dinner, or side salad, this quick and easy recipe comes together in just 22 minutes, making it perfect for busy days.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces large eggs
- 2 cups cherry tomatoes
- 0.25 medium (thinly sliced) red onion
- 2 tablespoons (chopped) fresh parsley
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 0.25 teaspoon garlic powder
- 0.5 teaspoon (or to taste) sea salt
- 0.25 teaspoon (or to taste) black pepper
- 2 cups (optional, for serving) mixed greens or arugula
Instructions
Place the eggs in a medium saucepan and cover them with water until the water level is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let the eggs gently simmer for 10 minutes.
After 10 minutes, immediately transfer the eggs to a bowl of ice water to cool for 5 minutes. This will make them easier to peel.
Meanwhile, rinse and halve the cherry tomatoes. Thinly slice the red onion and chop the fresh parsley.
In a small mixing bowl, whisk together the olive oil, lemon juice, garlic powder, sea salt, and black pepper to create the dressing.
Peel the cooled eggs and slice them into quarters or halves, depending on your preference.
In a large salad bowl or serving platter, combine the halved cherry tomatoes, red onion slices, chopped parsley, and optionally some mixed greens or arugula if using.
Arrange the quartered or halved boiled eggs on top of the salad mixture.
Drizzle the olive oil dressing evenly over the salad and gently toss to coat all the ingredients. Be careful not to break up the eggs too much while tossing.
Serve immediately and enjoy your Whole30-friendly Tomato and Boiled Egg Salad!
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.9 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 211 mg | 16% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1282 mg | 27% | |
*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.
