Boiled Egg Salad with Greens
Boiled Egg Salad with Greens offers a nourishing blend of fresh vegetables, protein-rich boiled eggs, and a flavorful dressing. The combination of textures and flavors creates a well-rounded and satisfying meal option. The greens provide vitamins and minerals, while the eggs offer protein and healthy fats.
INGREDIENTS
For the Salad:
- 2 large eggs
- Mixed salad greens (such as lettuce, spinach, arugula, etc.)
- Cherry tomatoes, halved
- Cucumber, sliced
- Red onion, thinly sliced
- Optional: Avocado slices
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
INSTRUCTIONS
Boiled Eggs:
Place the eggs in a saucepan and cover them with cold water.
Bring the water to a boil over medium-high heat.
Once the water boils, reduce the heat slightly and let the eggs simmer for about 9-12 minutes, depending on your desired level of yolk doneness (9 minutes for soft-boiled, 12 minutes for hard-boiled).
When the eggs are done, immediately transfer them to a bowl of ice water to cool. This will also make peeling them easier.
Once the eggs are cool, peel them and cut them into halves or quarters.
Salad:
In a large salad bowl, arrange the mixed salad greens, cherry tomato halves, cucumber slices, and red onion slices.
Add the boiled egg halves or quarters to the salad.
If using avocado, add the avocado slices to the salad as well.
Dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.
Taste the dressing and adjust the seasoning if needed.
Assembly:
Drizzle the dressing over the salad ingredients.
Gently toss the salad to coat the ingredients with the dressing.
Serve:
Serve the Boiled Egg Salad with Greens as a nutritious and satisfying meal.
Enjoy the combination of textures and flavors from the eggs, vegetables, and dressing.
TIPS
Feel free to customize the salad by adding other vegetables, nuts, seeds, or cheese.
You can also substitute the balsamic vinegar with your preferred vinegar or citrus juice for the dressing.
NUTRITION VALUE
- Calories: Approximately 250-300 kcal (varies based on portion size)
- Protein: About 10-12g
- Carbohydrates: Around 10-15g
- Fat: Approximately 18-20g
