Three Delicious Salads With Egg

When you think of salads with eggs, you probably immediately think of hard-boiled eggs. However, there are many more ways to prepare an egg and most of those preparation methods are perfect for a salad. To give you some ideas, we give you three varied recipes for salads with egg below.

Before we get to the recipes, it’s important to mention that once an egg is cooked, it will expire a lot faster than an uncooked egg. 

So if you made a salad with hard-boiled eggs, you should  eat it the same day, or at the latest a day later . In the refrigerator, however, a hard-boiled egg with intact skin will keep for up to four days.

Three delicious salads with egg

1. Sardines with eggs (4 people)

Ingredients

• 2 mandarins or oranges
• 25 grams bell pepper
• 25 grams of honey
• 30 grams of mustard
• 300 grams arugula
• 125 grams of marinated sardines
• Flower, as much as needed
• 2 beaten eggs
• Olive oil, as much as needed
• Seasoning: salt and pepper, to taste

Preparation

• Start by grilling or roasting the peppers.
• Meanwhile, clean the arugula. Then dry well.
• Peel the oranges. Separate the segments without removing the thin skin that surrounds the orange segments. Set them aside.
• Once the bell pepper is roasted, cut it into small cubes.
• Then put some oil in a frying pan and heat the pan a little.
• Open the can of sardines, drain and cut them in half.

• Then sprinkle the sardines with a little flour, dip them in the beaten eggs and fry them in the frying pan.
• Once the sardines are done, place them on a paper towel or other absorbent material to allow the excess fat to drain.
• For the dressing, put the mustard, honey and a dash of olive oil in a bowl. Once you’ve mixed everything together, add the salt and pepper. Mix everything again gently with a spoon.
• Put the arugula, sardines, bell pepper and orange together in another bowl.
• Finally, pour over the dressing and… enjoy your salad!

2. A mix of vegetables and eggs (2 persons)

Ingredients

• 1/2 avocado
• 160 grams quinoa
• 2 medium eggs
• 100 grams broccoli florets without stem
• 500 grams spinach
• Olive oil, as much as needed
• Optional: Brussels sprouts

Preparation

• Start by preparing the quinoa. Assume the following ratio: one cup of quinoa to two cups of water.
• While the quinoa is cooking, cook the broccoli and both eggs. Or, better yet, steam or poach the eggs.
• Wash the spinach and then drain well.
• Once the eggs are ready, remove the shell and slice them.
• Then cut the avocado in half and remove the flesh. Add a little salt and black pepper.
• Combine all ingredients, except the avocado, in a bowl.
• The avocado is intended as a dressing for the salad. So serve them separately.

• Finally, enjoy this delicious and nutritious salad!

3. Carrots and boiled eggs (2 persons)

Ingredients

• 1 lemon
• 15 grams of sugar
• 4 medium eggs
• 3 large carrots
• 30 ml skimmed milk
• Olive oil, as much as needed
• Salt and black pepper

Preparation

• Start by washing, peeling and grating the carrots. It is easiest if the roots are a bit thick, because then they are more manageable.
• Then sprinkle some sugar over the carrots. Set them aside.
• Beat the eggs. Then add the milk and mix everything together well.
• Add a pinch of salt and black pepper to the egg and milk mixture.
• Lightly grease a pan with olive oil. Then pour in the beaten eggs with the milk and bake a tortilla.

• When the tortilla is ready, let it cool for a while. Then cut it into thin strips.
• Combine the carrots, olive oil, lemon juice and salt in a bowl.
• Mix all ingredients together with the dressing well.
• Finally, garnish the salad with the tortilla strips. Enjoy it!

Some more tips for salads with egg

Salads with egg are very easy to make. In addition, eggs are a very versatile ingredient. So remember that you don’t have to use only hard-boiled eggs for your salad!

For example, make a tortilla to add a bit of crunch to your salad, or opt for a poached egg. If you prefer, however, a salad low calorie containing, then hard boiled eggs definitely the best option.

As for the dressing that you mix with the salad, the choice of dressing depends on the type of lettuce you use. With a dressing you can mask or accentuate a specific taste. A few examples:

• Some lettuce varieties have a somewhat bitter taste. With a dressing you can suppress that bitter taste a bit.
• With a salad with lots of carrots and apples, it is better to use a bittersweet dressing. This way you can accentuate the taste of the carrots and apples, without them becoming overpowering.
• For a simple salad with lettuce leaves, a hard-boiled egg and a tomato, a vinaigrette is a better option. Such a vinaigrette gives more intensity and variety to the taste of the salad.