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Egg & Veggie Salad

Egg & Veggie Salad

Egg & Veggie Salad is a refreshing and nutritious dish that combines the heartiness of boiled eggs with crisp, fresh vegetables, creating a delightful balance of flavors. This salad features tender romaine lettuce, sweet grated carrots, and earthy mushrooms, all lightly dressed in olive oil and herbs. Perfect for a quick lunch, light dinner, or as a side at any gathering, this dish is not only easy to prepare but also highly customizable. With its vibrant colors and satisfying crunch, Egg & Veggie Salad is sure to please both your palate and your health goals.

  • Total Time: 20 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 large hard-boiled eggs, sliced
  • 2 cups romaine lettuce, chopped
  • 1 cup grated carrot
  • 1 cup fresh mushrooms, sliced
  • 1 tbsp olive oil
  • 1 tsp dried oregano or mixed herbs
  • Salt and freshly cracked black pepper, to taste
  • 2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions

  1. Boil the eggs for 9-10 minutes until fully cooked. Cool in cold water before peeling and slicing.
  2. In a mixing bowl, layer the chopped romaine lettuce first. Top with grated carrot, sliced mushrooms, and boiled egg slices.
  3. Drizzle olive oil over the salad. Sprinkle with dried oregano (or mixed herbs), salt, and pepper. Toss gently or serve as is.
  • Author: Natalia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 186mg

Keywords: Use fresh ingredients for the best flavor. Feel free to add other vegetables like bell peppers or cucumbers. Chill the salad for about 30 minutes before serving to meld the flavors together.