Egg & Veggie Salad
Egg & Veggie Salad is a delicious and vibrant dish that brings together the creaminess of hard-boiled eggs with an array of fresh vegetables. This quick-to-make salad is not only satisfying but also packed with protein, making it a perfect choice for lunch or as a side at dinner. With its colorful presentation and customizable ingredients, it’s sure to impress both family and guests alike. Enjoy this salad on its own, in a wrap, or as a refreshing appetizer at your next gathering.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 large hard-boiled eggs, sliced
- 2 cups romaine lettuce, chopped
- 1 cup grated carrot
- 1 cup fresh mushrooms, sliced
- 1 tbsp olive oil
- 1 tsp dried oregano or mixed herbs
- Salt and freshly cracked black pepper to taste
Instructions
- Boil the eggs in a saucepan for 9-10 minutes until fully cooked. Cool under cold water, peel, and slice.
- In a bowl, layer the chopped romaine lettuce at the bottom. Add grated carrot and sliced mushrooms over the lettuce. Top with sliced hard-boiled eggs.
- Drizzle olive oil over the salad, sprinkle with oregano, salt, and pepper. Toss lightly before serving or leave as is for an attractive presentation.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 186mg
Find it online: https://tastyfeastguide.com/egg-veggie-salad/