Egg and lettuce salad
Light and delicious, our Egg and Lettuce Salad combines fresh lettuce with protein-packed eggs, tangy mustard, creamy Greek yogurt, and a dash of salt and pepper for a quick and healthy meal. Perfect for lunch or a side dish!
- 08 Apr 2025
- Cook time 0 min
- Prep time 10 min
- 2 Servings
- 6 Ingredients
Egg and lettuce salad is a simple yet nutritious dish ideal for a light lunch or a refreshing side. This recipe combines crisp lettuce leaves with protein-packed eggs, all topped off with a tangy mustard and Greek yogurt dressing. Perfect for those who want a quick and healthy meal.
Ingredients:
Instructions:
- Place the eggs in a saucepan and cover them with water.
- Bring the water to a boil over medium-high heat.
- Once the water reaches a rolling boil, cover the saucepan and remove it from the heat.
- Let the eggs sit in the hot water for about 9-12 minutes.
- After the time has elapsed, drain the hot water and transfer the eggs to a bowl of ice water to cool for 5-10 minutes.
- Once cooled, peel the eggs and slice them into quarters.
- Rinse the lettuce thoroughly under cold running water.
- Pat the lettuce dry with a clean kitchen towel or use a salad spinner to remove excess water.
- Tear the lettuce into bite-sized pieces and place them in a large mixing bowl.
- In a small bowl, combine the mustard and Greek yogurt until smooth.
- Season with a dash of salt and a dash of black pepper.
- Mix well to ensure the seasoning is evenly distributed throughout the dressing.
- Add the chopped eggs to the bowl with the lettuce.
- Pour the mustard-yogurt dressing over the lettuce and eggs.
- Gently toss the salad until all the ingredients are well coated with the dressing.
- Transfer the salad to a serving bowl or individual plates.
- Serve immediately and enjoy your fresh, protein-packed Egg and Lettuce Salad!
Tips:
- To get perfectly hard-boiled eggs, bring a pot of water to a boil, add the eggs gently, and cook for about 9-12 minutes. Then, transfer them to an ice water bath to stop the cooking process.
- Make sure to dry the lettuce leaves thoroughly to prevent the salad from becoming soggy.
- Feel free to add other ingredients like cherry tomatoes, cucumber, or red onions for extra flavor and nutrition.
- If you prefer a runnier dressing, you can thin it out with a little water, lemon juice, or olive oil.
- Season the salad to taste and consider adding fresh herbs like parsley or dill for an extra burst of flavor.
This egg and lettuce salad is not only easy to make but also packed with flavors and nutrients. Whether you're serving it as a standalone dish or a side, it’s sure to be a hit. Enjoy your healthy and delicious meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 210kcal | 11% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 1.25g | 3% |
| Sugar 4.40g | 4% |
| Fat | |
| Fat 12g | 15% |
| Saturated 4.59g | 15% |
| Cholesterol 320mg | - |
| Vitamins | |
| Vitamin A 400ug | 44% |
| Choline 280mg | 50% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.63mg | 48% |
| Vitamin B3 0.49mg | 3% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 88ug | 21% |
| Vitamin B12 1.44ug | 60% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.98mg | 7% |
| Vitamin K 90ug | 74% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.04mg | 5% |
| Iron, Fe 1.98mg | 18% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 370mg | 11% |
| Selenium, Se 36ug | 64% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 1.57mg | 14% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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