Recipes
Fresh Egg Salad

Fresh Egg Salad | Recipe

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Fresh Egg Salad | Recipe

Name: Fresh Egg Salad
Cook time: 20 min
Yield: 4 Personen
Ingredients: 4 eggs; 4 handfuls lettuce leaves; 150 g cherry tomatoes; 4 carrots; 4 avocados; 4 pinches JS Original Salad Topping; 250 g yoghurt; 2 tbsp olive oil; 2 tbsp white balsamic vinegar; 1 pinch salt; 2 pinches JS Herb Dip Seasoning

Nils – Head Chef

Rating:

0 % of 100

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Cooking Time:

20 min

Difficulty:

Easy

Servings

Ingredients

For the salad:
4 pinches

Original Salad Topping
Makes simple salads sensational £4.99 £142.57/kg incl. 0% tax, excl. shipping
Discover more products
4

eggs
4 handfuls

lettuce leaves
150 g

cherry tomatoes
4

carrots
4

avocados
For the dressing:
2 pinches

JS Herb Dip Seasoning
250 g

yoghurt
2 tbsp

olive oil
2 tbsp

white balsamic vinegar
1 pinch

salt

Method

Bring a pan of water to the boil, add the eggs and cook for 6 minutes. Briefly run the eggs under cold water, then peel.

Wash the lettuce and dry with a salad spinner. Wash the cherry tomatoes and cut in half. Peel and finely slice the carrots.

Cut the avocado in half lengthways with a knife, twist to remove the stone, scoop out the flesh with a spoon and slice thinly.

Place all the ingredients for the dressing in a bowl and stir thoroughly.

Cut the eggs in half lengthways. Divide all the salad ingredients between four bowls, top with the eggs, drizzle over the dressing and garnish each dish with a pinch of Original Salad Topping.

Nutritional information: (Per serving)

Calories
475 kcal

Carbohydrates
20 g

Protein
12 g

Fat
39 g

Method

Bring a pan of water to the boil, add the eggs and cook for 6 minutes. Briefly run the eggs under cold water, then peel.

Wash the lettuce and dry with a salad spinner. Wash the cherry tomatoes and cut in half. Peel and finely slice the carrots.

Cut the avocado in half lengthways with a knife, twist to remove the stone, scoop out the flesh with a spoon and slice thinly.

Place all the ingredients for the dressing in a bowl and stir thoroughly.

Cut the eggs in half lengthways. Divide all the salad ingredients between four bowls, top with the eggs, drizzle over the dressing and garnish each dish with a pinch of Original Salad Topping.

Nutritional information: (Per serving)

Calories
475 kcal

Carbohydrates
20 g

Protein
12 g

Fat
39 g

Fresh egg salad

A fresh and crispy salad is all you need on a hot day – add hard-boiled eggs for added protein. Our Original Salad Topping adds a spicy crunch, and our Herb Dip Seasoning is the herby flavour maker in the creamy yoghurt dressing.

More salad recipes

You’ll find more creative salad recipes on our recipe pages. Try our colourful rainbow salad with a fancy spirulina dressing or our tomato mozzarella panzanella from Italy. Say goodbye to boring salads!

Ingredients

Servings

For the salad:
4 pinches

Original Salad Topping
Makes simple salads sensational £4.99 £142.57/kg incl. 0% tax, excl. shipping
Discover more products
4

eggs
4 handfuls

lettuce leaves
150 g

cherry tomatoes
4

carrots
4

avocados
For the dressing:
2 pinches

JS Herb Dip Seasoning
250 g

yoghurt
2 tbsp

olive oil
2 tbsp

white balsamic vinegar
1 pinch

salt

Recipe

Fresh Egg Salad | Recipe

Ingredients

For the salad:

For the dressing:

Method

Fresh egg salad

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