Classic Boiled Egg Salad

Bright, fresh, and effortlessly wholesome, this Classic Boiled Egg Salad is the ultimate combination of protein-packed boiled eggs and crisp, colorful vegetables. Perfectly cooked eggs—creamy yolks and tender whites—are the centerpiece of this flavorful salad, complemented by vibrant mixed greens, juicy cherry tomatoes, crunchy cucumber, and buttery avocado. A zesty dressing made with extra-virgin olive oil and freshly squeezed lemon juice ties it all together, while a sprinkle of chopped parsley adds the perfect finishing touch. Ready in just 20 minutes, this quick and nutritious recipe is ideal for a light lunch or a refreshing side dish. Whether you’re meal prepping or hosting a gathering, this salad offers a delicious balance of textures and flavors that everyone will adore.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

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

Directions

Step 1

Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.

Step 2

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.

Step 3

While the eggs cook, rinse and dry the mixed salad greens and set them aside in a large bowl.

Step 4

Rinse the cherry tomatoes and cut them in half. Add them to the salad greens.

Step 5

Peel and slice the cucumber thinly and add it to the salad.

Step 6

Peel and thinly slice the red onion, then add to the salad.

Step 7

Halve the avocado, remove the pit, and slice the flesh into cubes. Add the avocado to the salad as well.

Step 8

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.

Step 9

Peel the cooled eggs and cut each egg into quarters. Add to the salad bowl.

Step 10

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.

Step 11

Pour the dressing over the salad and gently toss to combine all the ingredients.

Step 12

Chop the fresh parsley and sprinkle over the salad for garnish.

Step 13

Serve immediately and enjoy your Classic Boiled Egg Salad!

Nutrition Facts

Serving size	(975.7g)

Amount per serving	% Daily Value*
Calories	990.9

Total Fat 83.7g	0%
Saturated Fat 15.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 744mg	0%
Sodium 1553.2mg	0%
Total Carbohydrate 41.6g	0%
Dietary Fiber 15.9g	0%
Total Sugars 12.7g
Protein 32.9g	0%

Vitamin D 160IU	0%
Calcium 262.3mg	0%
Iron 7.9mg	0%
Potassium 2218.6mg	0%

*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.

Source of Calories

Fat: 71.7%

Protein: 12.5%

Carbs: 15.8%