Egg & Veggie Salad
Egg & Veggie Salad is a vibrant and nutritious dish that brings together hard-boiled eggs and a colorful medley of fresh vegetables. This salad is not only quick to prepare but also versatile, making it an excellent choice for lunch, picnics, or as a delightful side at dinner. With its satisfying crunch and protein punch, this Egg & Veggie Salad will please everyone at the table. Perfectly seasoned and customizable, it’s a wholesome meal that can be enjoyed any time of the day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 large hard-boiled eggs, sliced
- 2 cups romaine lettuce, chopped
- 1/2 cup grated carrot
- 1/2 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 water in a pot over medium heat. Add the eggs and cook for 9-10 minutes until fully cooked. Cool them under cold running water, peel, and slice.
- In a mixing bowl, layer chopped romaine lettuce at the bottom. Add grated carrots on top, followed by sliced mushrooms and then sliced eggs.
- Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss gently to combine or serve layered for an attractive presentation.
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 370mg
Find it online: https://tastyandfast.com/egg-veggie-salad/