Garden Fresh Egg Salad

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Garden Fresh Egg Salad

Prep time: 15 minutes | Servings: 2-4

Ingredients

The Base:

  • 6 Hard-boiled eggs: Peeled and halved lengthwise.

  • 1 head Broccoli: Cut into small, bite-sized florets (blanch them for 2 minutes if you prefer them tender).

  • 1 large Cucumber: Sliced into half-moons.

  • 1 cup Cherry tomatoes: Halved.

  • 1 small Red Onion: Thinly sliced into rings.

  • 2 cups Leafy Greens: Use leaf lettuce or romaine as a bed.

  • Optional: Sliced radishes or beets for that extra pop of purple/red seen in your photo.

The Creamy Green Dressing:

  • 1/2 cup Greek yogurt (or mayonnaise for a richer taste).

  • 1/2 Avocado: For creaminess and color.

  • 1/4 cup Fresh herbs: Parsley, chives, or cilantro work best.

  • 1 tbsp Lemon juice.

  • 1 clove Garlic: Minced.

  • Salt and pepper: To taste.

Instructions

  1. Prepare the Dressing: In a blender or food processor, combine the yogurt, avocado, herbs, lemon juice, and garlic. Blend until completely smooth. If it’s too thick, add a teaspoon of water at a time until it reaches a “drizzle-able” consistency. Season with salt and pepper.

  2. Build the Bed: In a glass dish or large bowl, lay down a generous layer of fresh leafy greens.

  3. Layer the Veggies: Scatter the broccoli florets, cucumber slices, halved tomatoes, and red onion rings evenly over the greens.

  4. Add the Eggs: Gently nestle the halved hard-boiled eggs on top of the vegetables.

  5. The Finishing Touch: Drizzle the creamy green dressing across the eggs and vegetables. For an aesthetic touch like the photo, crumble one extra egg yolk over the side of the dish.

Pro-Tips for Success

  • The Perfect Egg: For those bright yellow yolks, place eggs in a pot of cold water, bring to a boil, then cover and remove from heat for 9–10 minutes before hitting them with an ice bath.

  • Crispy Veggies: Soak your sliced onions in cold water for 5 minutes before adding them to the salad; it removes the “bite” and keeps them crunchy.

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