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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a large mixing bowl, combine the chopped eggs, diced bell peppers, cucumber, cherry tomatoes, red onion, and parsley.

Step 5

In a small bowl, prepare the dressing by whisking together the olive oil, lime juice, salt, black pepper, and paprika.

Step 6

Pour the dressing over the salad mixture and gently toss to ensure everything is evenly coated.

Step 7

Refrigerate the salad for 15-20 minutes to let the flavors meld, or serve immediately if desired.

Step 8

Garnish with additional parsley if desired and enjoy your La Salade Cote Cap Verte Chopped Egg Salad!

Nutrition Facts

Serving size	(1182.2g)

Amount per serving	% Daily Value*
Calories	977.9

Total Fat 73.7g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1116mg	0%
Sodium 1636.4mg	0%
Total Carbohydrate 50.3g	0%
Dietary Fiber 11.5g	0%
Total Sugars 22.4g
Protein 43.6g	0%

Vitamin D 240IU	0%
Calcium 299.1mg	0%
Iron 9.5mg	0%
Potassium 2036.0mg	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: 63.8%

Protein: 16.8%

Carbs: 19.4%