Egg and lettuce salad
Discover a fresh and delicious Egg and Lettuce Salad made with perfectly boiled eggs, crisp lettuce, and aromatic parsley. Drizzled with a tangy vinegar and olive oil dressing, this easy-to-make salad is the perfect blend of flavors and textures for a healthy lunch or side dish.
- 25 Mar 2025
- Cook time 10 min
- Prep time 20 min
- 6 Servings
- 5 Ingredients
The Egg and Lettuce Salad is a delightful and nutritious dish that combines the richness of eggs with the fresh flavors of parsley and the zesty punch of parmesan cheese. This salad is perfect for a light lunch or a healthy dinner option. Follow this simple recipe to create a refreshing and wholesome meal.
Ingredients:
Instructions:
1.1 Place the eggs in a medium-sized saucepan and cover them with cold water. Ensure the water level is about an inch above the eggs.
1.2 Bring the water to a rolling boil over medium-high heat.
1.3 Once boiling, remove the pan from the heat and cover it with a lid. Let the eggs sit in the hot water for about 10-12 minutes.
1.4 Drain the hot water and put the eggs in an ice-water bath to cool them quickly. Once cooled, peel and slice the eggs into quarters or slices.
2.1 In a small mixing bowl, combine 1/3 cup vinegar and 1/4 cup olive oil.
2.2 Whisk together until the mixture is emulsified and smooth.
2.3 Season with salt and pepper to taste, and set aside.
3.1 Rinse the lettuce under cold water and dry thoroughly, either by using a salad spinner or patting it down with paper towels.
3.2 Tear or chop the lettuce into bite-sized pieces and place them in a large salad bowl.
3.3 Wash and finely chop the fresh parsley. Add it to the bowl with the lettuce.
4.1 Add the sliced eggs to the bowl with the lettuce and parsley.
4.2 Drizzle the prepared dressing over the salad.
4.3 Gently toss all the ingredients together until everything is evenly coated with the dressing.
5.1 If desired, sprinkle shaved Parmesan cheese on top of the salad for added flavor.
6.1 Divide the salad among individual plates or serve it in the large bowl.
6.2 Enjoy immediately while fresh!
Tips:
- For perfectly hard-boiled eggs, place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then reduce the heat to low and simmer for about 10-12 minutes. Immediately transfer the eggs to an ice bath to cool before peeling.
- Use fresh, high-quality olive oil for a more flavorful dressing.
- Chop the parsley finely to evenly distribute its flavor throughout the salad.
- Gently toss the lettuce with the dressing to avoid bruising the leaves.
This Egg and Lettuce Salad is a quick and easy meal that offers a perfect balance of flavors and textures. With the richness of eggs, the freshness of parsley, and the tanginess of vinegar, it's sure to be a hit at your dining table. Enjoy it as a standalone dish or pair it with your favorite protein for a more substantial meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 60kcal | 3% |
| Protein | |
| Protein 4.95g | 3% |
| Carbohydrates | |
| Carbohydrates 2.16g | 1% |
| Fiber 0.80g | 2% |
| Sugar 0.55g | 1% |
| Fat | |
| Fat 13g | 16% |
| Saturated 2.48g | 8% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 120mg | 22% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 0.25mg | 2% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 11mg | 12% |
| Vitamin E 0.49mg | 3% |
| Vitamin K 140ug | 115% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.02mg | 2% |
| Iron, Fe 1.30mg | 12% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 180mg | 5% |
| Selenium, Se 11ug | 19% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.56mg | 5% |
| Water | |
| Water 90g | - |
| * 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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