Easy egg salad recipe

Recipe from Lily Moore
Easy egg salad recipe
Cooking time: 20 min
Servings 2
This salad recipe is bound to become one of your favorite lunches! It's quick & easy to prepare and consists of only three ingredients.


  • Lettuce
    10,6 oz.
  • Egg
    2 pcs.
  • Cherry tomatoes
    8 pcs.
  • Pumpkin seed oil
    1 tbsp.
  • White wine vinegar
    1 tbsp.
  • Salt
    1 a pinch

Nutrition facts per serving

  • Calories

    132 kcal

  • Protein

    7.73 g

  • Fat

    10.26 g

  • Carbohydrates

    2.44 g


  • Boil the eggs for 7-8 minutes, rinse in cold water, remove the shells and cut them in half. Then wash the tomatoes and also cut them in half.

  • Wash the lettuce leaves and divide among the plates. Arrange the eggs and tomatoes on the top. Drizzle the salad with pumpkin seed oil. Mix vinegar, salt, a bit of water and marinate the salad with it.


  • To keep the salad from being too watery, make sure the eggs are not overcooked and chill them well before cutting.

Bon Appetit!

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