Egg salad with arugula

Recipe from Lily Moore
Egg salad with arugula
Cooking time: 23 min
Servings 4
This egg salad would make the perfect dish to help you fill up on beneficial vitamins, and the flavors of the arugula, bacon, eggs and light homemade dressing really shine together!


  • Arugula
    14,1 oz
  • Bacon
    4 slices
  • Egg
    4 pieces
  • Balsamic vinegar
    2 tbsp
  • Salt
    1 pinch
  • Pepper
    1 pinch
  • Olive oil
    4 tbsp

Nutrition facts per serving

  • Calories

    372 kcal

  • Protein

    16 g

  • Fat

    22 g

  • Carbohydrates

    28 g


  • Boil the chicken eggs for about 5 minutes. Peel the boiled eggs and cut them into quarters.

  • Wash the arugula and dry well. Then cut the fresh bacon into wide strips and fry in your pan until crispy.

  • Now mix the arugula, eggs and bacon with olive oil, black pepper, balsamic vinegar and salt. Divide the salad among the plates and serve.


  • You can replace the arugula with any other greens of your choice.

  • Fresh ciabatta bread goes well with this salad.

Bon Appetit!

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