6 EGG SALADS WITHOUT LETTUCE

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 3

Ingredients

• 4 large eggs
• 1 can tuna, approximately 140–160 g drained
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup sweet corn, drained
• 1/4 small red onion, finely chopped
• 3 tablespoons mayonnaise or Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• Salt and black pepper to taste

Step-by-Step Instructions

1. Boil the eggs: Cook the eggs in boiling water for 10–12 minutes. Cool, peel, and cut into quarters.
2. Prepare the tuna: Drain the canned tuna thoroughly and flake it with a fork.
3. Chop the vegetables: Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
4. Prepare the dressing: Whisk the mayonnaise or Greek yogurt with lemon juice, parsley, salt, and black pepper.
5. Combine the ingredients: Place the tuna, cucumber, tomatoes, corn, and red onion in a large bowl.
6. Add the eggs: Gently fold in the egg pieces, then drizzle with the dressing.
7. Chill and serve: Refrigerate for 15 minutes before serving. Enjoy as a light meal or serve with crusty bread.

5. Mediterranean Egg Salad with Feta and Olives 🫒🥚

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 3

Ingredients

• 5 large eggs
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 1/3 cup crumbled feta cheese
• 1/3 cup pitted black or Kalamata olives
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• Salt and black pepper to taste

Step-by-Step Instructions

1. Cook the eggs: Boil the eggs for 10–12 minutes, then cool, peel, and cut into quarters.
2. Prepare the vegetables: Dice the cucumber, halve the tomatoes, and thinly slice the red onion.
3. Make the dressing: Whisk the olive oil, lemon juice, oregano, black pepper, and a small pinch of salt.
4. Assemble the salad: Place the cucumber, tomatoes, onion, and olives in a serving bowl.
5. Add the eggs and feta: Arrange the egg quarters over the vegetables and sprinkle with crumbled feta.
6. Dress the salad: Drizzle the lemon and olive oil dressing over everything.
7. Garnish and serve: Add fresh parsley and serve immediately with warm pita bread or toasted baguette slices.

6. Broccoli, Cheddar, and Egg Salad 🥦🧀

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

• 4 large eggs
• 3 cups broccoli florets
• 1 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled (optional)
• 1/4 small red onion, finely diced
• 1/2 cup mayonnaise or Greek yogurt
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• 1/4 cup sunflower seeds (optional)

Step-by-Step Instructions

1. Cook the eggs: Boil the eggs for 10–12 minutes, cool, peel, and chop.
2. Prepare the broccoli: Bring a saucepan of water to a boil. Add the broccoli florets and cook for 2–3 minutes until bright green and slightly tender.
3. Cool the broccoli: Drain immediately and rinse briefly under cold water to stop the cooking. Drain thoroughly.
4. Make the dressing: In a large bowl, mix the mayonnaise or Greek yogurt with Dijon mustard, lemon juice, salt, and black pepper.
5. Add the main ingredients: Stir in the broccoli, chopped eggs, shredded cheddar, and red onion.
6. Add the finishing touches: Fold in the crumbled bacon and sunflower seeds, if using.
7. Chill and serve: Refrigerate for 20–30 minutes before serving so the flavors combine. Sprinkle with extra cheddar if desired.

Tips for Perfect Egg Salads

• Avoid overcooking the eggs: Cook them for approximately 10–12 minutes for firm yolks.
• Cool ingredients before mixing: Warm eggs and potatoes can make mayonnaise-based dressings runny.
• Choose your dressing: Greek yogurt creates a lighter, tangy dressing, while mayonnaise provides a richer, creamier texture.
• Keep the texture: Fold the ingredients gently to prevent the eggs from turning into a paste.
• Prepare ahead: Most of these salads can be made a few hours in advance and refrigerated until serving.
• Store safely: Keep egg salads refrigerated at 4°C or below and use within 3–4 days. Do not leave them at room temperature for more than 2 hours.

These six egg salad recipes are easy to customize with your favorite vegetables, herbs, cheeses, and dressings. Serve them for lunch, prepare them for busy weekdays, or enjoy them as a delicious side dish for dinner!

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