Whole30 Tomato and Boiled Egg Salad

Brighten up your meal prep with this Whole30 Tomato and Boiled Egg Salad, a simple yet flavorful dish that’s perfect for clean eating and bursting with fresh ingredients. Featuring tender boiled eggs, juicy cherry tomatoes, crisp red onion, and a zesty homemade olive oil and lemon dressing, this salad comes together in just 20 minutes. Topped with fresh parsley and served on optional mixed greens or peppery arugula, it's a nutrient-packed and satisfying addition to your Whole30 journey. Whether enjoyed as a light lunch or side dish, this salad is gluten-free, dairy-free, and loaded with protein and vibrant flavors—proof that healthy eating can be both easy and delicious!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 2

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

Directions

Step 1

Place the eggs in a medium saucepan and cover them with water until the water level is about 1 inch above the eggs.

Step 2

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.

Step 3

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.

Step 4

Meanwhile, rinse and halve the cherry tomatoes. Thinly slice the red onion and chop the fresh parsley.

Step 5

In a small mixing bowl, whisk together the olive oil, lemon juice, garlic powder, sea salt, and black pepper to create the dressing.

Step 6

Peel the cooled eggs and slice them into quarters or halves, depending on your preference.

Step 7

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.

Step 8

Arrange the quartered or halved boiled eggs on top of the salad mixture.

Step 9

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.

Step 10

Serve immediately and enjoy your Whole30-friendly Tomato and Boiled Egg Salad!

Nutrition Facts

Serving size	(654.1g)

Amount per serving	% Daily Value*
Calories	727.7

Total Fat 61.5g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 744mg	0%
Sodium 1488.1mg	0%
Total Carbohydrate 23.5g	0%
Dietary Fiber 5.7g	0%
Total Sugars 9.9g
Protein 28.8g	0%

Vitamin D 160IU	0%
Calcium 210.8mg	0%
Iron 6.5mg	0%
Potassium 1281.7mg	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: 72.6%

Protein: 15.1%

Carbs: 12.3%