Egg and lettuce salad
This Egg and Lettuce Salad features crisp lettuce and protein-rich eggs, all tossed in a tangy mustard and Greek yogurt dressing. It's a simple, nutritious dish perfect for a light lunch or side.
Cook time 0 min
Prep time 10 min
Ingredients:
5 cups lettuce3 eggs
1 tbsp mustard
3/4 cup greek yogurt
1 dash salt
1 dash black pepper
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.
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!
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!
Egg and lettuce salad FAQ:
Boil the eggs for 9-12 minutes. After the water reaches a rolling boil, cover the saucepan and remove it from heat to let the eggs sit in the hot water.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. However, note that the lettuce may wilt over time.
Any crisp lettuce such as romaine, iceberg, or butter lettuce works well. Choose a variety that you enjoy for its texture and flavor.
You can substitute Greek yogurt with regular yogurt, sour cream, or a dairy-free alternative like cashew cream, adjusting the tanginess to your preference.
Egg doneness can be checked by removing one egg after 9 minutes and cooling it to check the yolk. For firmer yolks, leave them in the hot water longer up to 12 minutes.
Cooking 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.
Nutrition Facts
2 ServingsCalories 210kcal
Protein 18g
Carbohydrates 7g
Fiber 1.25g
Sugar 4.40g
Fat 12g
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