salad with egg recipe

Written ByJenny Smyth Posted on
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The Best salad with egg recipe

I’m so excited to share this salad with egg recipe with you all. It’s a classic dish that has been a staple in my household for years, and I just can’t get enough of it. The combination of fresh greens, juicy eggs, and tangy dressing is absolute perfection.

I love how this recipe brings everyone together – whether it’s a quick weeknight dinner or a special occasion, this salad always hits the spot. And the best part? It’s incredibly easy to make and customize to your taste preferences.

Just toss together your favorite greens, hard-boiled eggs, cherry tomatoes, cucumber slices, and crumbled cheese with a simple vinaigrette dressing – voila! Your family will be begging for seconds (and maybe even thirds). I’ve tried this recipe at countless family gatherings and potlucks, and it’s always been a crowd-pleaser.

Whether you’re looking for a light lunch or a satisfying side dish for dinner, this salad is the way to go. Plus, it’s packed with nutritious ingredients that will leave you feeling full and energized all day long. My kids adore helping me prepare this recipe – they love cracking the eggs into the bowl and mixing everything together.

And let me tell you, it’s just as delicious the next day as it is fresh out of the fridge! Which brings me to another great thing about this recipe: its amazing shelf life. Just store it in an airtight container in the fridge overnight and enjoy it again for lunch or as a snack the following day.

Classic Egg Salad

4.9 from 965 votes

A simple and delicious egg salad recipe. Perfect for a light lunch or a quick snack.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Eggs

4 large eggs

For the Dressing

1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
Salt and pepper to taste

For the Salad

4 cups mixed greens
1/2 cup cherry tomatoes
1/2 cucumber, sliced
1/4 red onion, thinly sliced

👨‍🍳Directions

1Place the eggs in a saucepan and cover with cold water.
2Bring the water to a boil over medium-high heat.
3Once boiling, reduce the heat to low, cover the saucepan, and let the eggs simmer for 9 minutes.
4This will ensure the eggs are fully cooked.
5After 9 minutes, drain the hot water and run cold water over the eggs to cool them down quickly.
6Peel the eggs carefully, making sure the shells come off easily.
7Once peeled, chop the eggs into small pieces.
8In a bowl, mix the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until well combined.
9This will be the dressing for your egg salad.
10Add the chopped eggs to the bowl and gently mix with the dressing until the eggs are evenly coated.
11Taste and adjust the seasoning if needed.
12You can also prepare this salad in advance and store it in the refrigerator for up to 2 days.
13Make sure to keep the egg salad separate from the greens until ready to serve to prevent the greens from becoming soggy.

🔧Equipment

Saucepan
Bowl
Whisk
Salad bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 4g❤️Cholesterol: 210mg🧂Sodium: 450mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 14g

📝Notes

Tips: For a healthier option, you can use low-fat mayonnaise or Greek yogurt as a substitute.

This salad with egg recipe is always a good idea for any occasion. It’s a versatile dish that can be customized to suit anyone’s taste and can be enjoyed by the whole family. It’s also a great dish to make in advance and store in the refrigerator for a quick grab-and-go lunch.

It’s a perfect dish for a family gathering, a potluck, or a picnic in the park. It’s a healthy and satisfying meal that everyone can enjoy. I love to serve this salad with a side of crusty bread or a grilled chicken breast for a more filling meal.

It’s a great way to get everyone to eat their greens and get some protein in their diet. The tangy flavor of the vinaigrette dressing combined with the creaminess of the eggs and the crunch of the greens makes for a satisfying and delicious meal. It’s a dish that I always have on hand for a quick and healthy meal.

❓ Frequently Asked Questions About Egg Salad

Q: What type of greens should I use for this salad?

You can use any variety of fresh greens you like – I prefer romaine or mixed baby greens for their mild flavor and crunchy texture.

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