Egg salad with parmesan

Recipe from Lily Moore
Egg salad with parmesan
Cooking time: 15 min
Servings 3
This delicious egg salad with Parmesan is versatile and makes a lovely light meal or side dish. You’ll be making this easy salad recipe over and over! It comes together in just 15 minutes.


  • Lettuce
    10,6 oz
  • Salt
    1 pinch
  • Stale white bread
    4 slices
  • Olive oil
    1 tbsp
  • Parmesan
    2,5 oz
  • Egg
    3 pieces
  • Black pepper
    1 pinch

Nutrition facts per serving

  • Calories

    436 kcal

  • Protein

    27 g

  • Fat

    22 g

  • Carbohydrates

    28 g


  • Wash the lettuce, dry it well and cut into wide strips.

  • Cut the white bread into cubes. Heat 3 tablespoons of olive oil and fry the bread cubes until golden brown. Add some pepper and salt.

  • Boil the eggs for about 7 minutes and rinse under cold water, then peel and cut into wedges. Now grate the Parmesan.

  • Mix the chopped lettuce with eggs, bread cubes, grated parmesan and eggs in a salad bowl. Add 3 tablespoons of olive oil and some spices. Mix everything well and serve.


  • You can also add any nuts of your choice, for example pine nuts or cashews.

Bon Appetit!

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