Egg & Veggie Salad
Discover the delightful Egg & Veggie Salad, a vibrant dish that combines hearty hard-boiled eggs with a medley of fresh vegetables. This protein-packed salad offers a satisfying crunch and is perfect for any meal, whether as a light lunch or a side dish. With its quick preparation time of just 20 minutes, this recipe fits seamlessly into your busy schedule. The fresh flavors from the olive oil and herbs elevate the dish, making it not only nutritious but also incredibly delicious.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Salad
- Method: Boiling & Mixing
- Cuisine: American
Ingredients
Scale
- 2 large hard-boiled eggs
- 2 cups romaine lettuce
- 1 cup grated carrot
- 1 cup fresh mushrooms
- 1 tbsp olive oil
- 1 tsp dried oregano or mixed herbs
- Salt & freshly cracked black pepper, to taste
Instructions
- Boil the eggs for 9–10 minutes until fully cooked. Cool them under cold water before peeling and slicing into rounds.
- In a mixing bowl, layer chopped romaine lettuce, followed by grated carrot and sliced mushrooms, then add the sliced boiled eggs on top.
- Drizzle olive oil over the salad, sprinkle with herbs, salt, and pepper to taste. Toss lightly to combine or serve as is for a beautiful presentation.
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 280
- Sugar: 4g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 370mg
Find it online: https://fastcookingtips.com/egg-veggie-salad/