15 delicious salads with eggs

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Interesting pairings with prunes, ham, tuna, apple and even kiwi.

1. Salad with eggs, cherry, bacon and cheese

Ingredients

• 8 eggs;
• 6-7 cherry tomatoes;
• 1 medium avocado
• 8 slices of bacon;
• 50 g of grated blue cheese (with noble mold);
• 2 tablespoons of chopped green onions
• 3 tablespoons of mayonnaise;
• 3 tablespoons of Greek yogurt
• 2 tablespoons red wine vinegar
• 1 pinch of salt;
• 1 pinch of ground black pepper

Preparation

Hard boil the eggs. Cut each of them into 8 large pieces, the cherry tomatoes into halves, and the avocado into small pieces.

Fry the bacon and cut into pieces no more than 1 centimeter in size.

Place everything in a deep bowl. Add cheese and onions.

For the sauce, combine mayonnaise, yogurt and vinegar. Season the salad and mix well. Season with salt and pepper.

2. Salad with eggs, tuna, olives and green beans

Ingredients

• 4 eggs;
• 200 g beans;
• 60 ml olive oil;
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 pinch of salt;
• 1 pinch of ground black pepper;
• 2 small heads of romano salad;
• 10-12 cherry tomatoes;
• 100 g pitted olives;
• 200 g canned tuna.

Preparation

Boil eggs soft-boiled, beans - until tender, about 7-8 minutes.

Whisk butter with mustard, vinegar, salt and pepper. Chop up the salad and mix it with the sauce. Divide into four serving bowls.

Cut eggs into quarters, cherries into halves, olives into slices. Mash the tuna with a fork. Add beans and stir.

Divide everything into quarters and place on salad plates.

Serve without stirring.

3. Salad with eggs, tomatoes and chickpeas

Ingredients

• 4 eggs;
• 4 large tomatoes;
• 2 medium onions;
• 300 g chickpeas (canned or boiled);
• 120 ml olive oil;
• 4 tablespoons white wine vinegar or sherry
• 3 cloves of garlic;
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon ground black pepper;
• ½ teaspoon thyme (or other spices of your choice);
• 2 tablespoons chopped parsley.

Preparation

Hard boil the eggs. Cut them and the tomatoes into medium pieces. Chop the onion. Combine all of these ingredients with the chickpeas in a deep bowl.

For the sauce, whisk together the butter, vinegar, finely chopped garlic and mustard.

Season the salad. Season with salt and pepper and add your favorite spices.

Sprinkle the salad with parsley before serving.

4. Salad with eggs and mushrooms

Ingredients

• 4 eggs;
• 500 g of champignons;
• 5 tablespoons olive oil
• 1 medium onion;
• 1 clove of garlic;
• 4-5 sprigs of dill;
• ½ cup mayonnaise;
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice
• salt and pepper to taste.

Preparation

Hard boil the eggs. Cut the champignons into cubes. Heat 2-3 tablespoons of oil in a frying pan and fry the mushrooms in it until golden brown.

In another skillet, brown the chopped onions in oil. Then add finely chopped garlic and fry for another 1-2 minutes.

Put the cooled mushrooms and onions into a deep bowl. Add diced eggs and finely chopped dill.

Combine mayonnaise, mustard and lemon juice. Season the salad with the prepared sauce. Season with salt and pepper.

5. Salad with fried eggs, spinach, ham and tomatoes

Ingredients

• 2-3 medium tomatoes;
• 1 package of spinach (125 g);
• 200 g ham;
• 1 medium onion;
• 1 small bell pepper;
• 2 tablespoons olive oil
• 4 eggs;
• salt and pepper to taste.

Preparation

Cut the tomatoes into small cubes. Divide the spinach into leaves. Mix and place on a large, shallow plate.

Cut ham, onion and pepper into cubes and fry in a pan with 1 tablespoon of oil for 5-7 minutes. Cool slightly and pour the mixture over the tomatoes and spinach.

In the remaining oil, fry the eggs one at a time over medium heat. Place them on the salad.

Season with salt and pepper before serving.

6. Salad with eggs and potatoes

Ingredients

• 5 eggs;
• 6 medium potatoes;
• 3 tablespoons of white vinegar
• 6-8 feathers of green onions;
• 2 large stalks of celery;
• 200 ml mayonnaise;
• 1 tablespoon mustard
• 1½ teaspoon celery seeds
• salt and pepper to taste;
• 1 pinch ground paprika

Preparation

Hard boil the eggs.

Boil the potatoes until tender. Peel and cut into large cubes. Place in a deep bowl. Drizzle with vinegar and let sit for 15 minutes, until the potatoes are completely cool.

Chop the onion. Cut the celery and eggs into small pieces. Add everything to the potatoes.

For the sauce, whisk mayonnaise with mustard, celery seeds, salt and pepper.

Season the salad and mix well. Sprinkle with paprika on top.

Make for breakfast?

10 refreshing celery salads

7. Salad with eggs, chicken and pasta

Ingredients

• 3 eggs;
• 200 g shell pasta;
• 250 g chicken breast;
• 1 tablespoon vegetable oil;
• 1 bunch of lettuce
• ¼ teaspoon of salt;
• 1 pinch of pepper;
• 1 can of canned peas;
• 250 ml mayonnaise;
• 60 ml sour cream;
• 2 teaspoons of Dijon mustard
• 2-3 stalks of leeks;
• 90 g of grated hard cheese;
• 2 tablespoons chopped parsley.

Preparation

Boil hard-boiled eggs, and pasta and chicken breast until tender. This will take about 7-10 and 20-15 minutes, respectively.

Throw the shells in a colander, rinse with cold water and sprinkle with oil.

Chop the lettuce. Cut the eggs into large slices, the chicken into small pieces.

Layer lettuce, pasta and eggs on the bottom of the salad bowl. Season with salt and pepper. The next layers are chicken and green peas.

Top with mayonnaise, sour cream, mustard and chopped onion sauce.

Refrigerate for 2-3 hours. Sprinkle with cheese and parsley before serving.

Experiment?

10 great ways to make mac and cheese

8. Salad with eggs, cauliflower, olives and radishes

Ingredients

• 2 eggs;
• 400 g cauliflower;
• 1 medium carrot;
• 2-3 pickled cucumbers;
• 1 stalk of celery
• 8-10 radishes;
• 7-8 pitted olives;
• 1 bunch of green onions;
• 100 g mayonnaise;
• 1 tablespoon Dijon mustard
• salt and pepper to taste.

Preparation

Boil hard-boiled eggs, cauliflower disassembled into inflorescences - until tender (about 10-15 minutes).

Cut carrots, eggs, cucumbers and celery into small cubes. Radishes - in thin slices, olives - in halves. Chop the green onion.

Place all food in a salad bowl. Season with a mixture of mayonnaise and mustard. Season with salt and pepper.

Refrigerate for 2-3 hours before serving.

Try to salt?

How to pickle cucumbers: 5 best recipes

9. Salad with eggs and cottage cheese

Ingredients

• 2 eggs;
• 200 g of granular cottage cheese;
• 1 tablespoon mustard
• ½ teaspoon lemon juice;
• 1 pinch of salt;
• ¼ teaspoon dried dill.

Preparation

Hard-boiled eggs and cut into large pieces. Mix with cottage cheese, mustard and lemon juice. Season with salt and dill.

Refrigerate for 2-3 hours before serving.

Add to your menu?

12 best recipes for cottage cheese casserole in the oven, slow cooker, microwave and in a pan

10. Salad with eggs, carrots, peas and pickles

Ingredients

• 2 eggs;
• 2 medium carrots;
• 1 large pickled cucumber;
• ½ cans of green peas;
• 2 tablespoons finely chopped cilantro
• 2 tablespoons of finely chopped dill
• 2 tablespoons of mayonnaise;
• salt and pepper to taste.

Preparation

Boil hard-boiled eggs, carrots until tender. Cut them into medium-sized cubes, cucumbers a little smaller.

Add peas, cilantro and dill.

Season with mayonnaise. Season with salt and pepper.

Serve the salad chilled.

Try how delicious it is?

10 lean salads that won't leave you hungry

11. Salad with eggs and eggplant

Ingredients

• 5 eggs;
• 3 small eggplants;
• 2 tablespoons of vegetable oil;
• 1 large onion
• 2 cups boiling water;
• 1 tablespoon sugar
• 2 tablespoons of apple cider vinegar
• 1 pinch of salt;
• 1 pinch of pepper;
• mayonnaise to taste;
• 1 sprig of parsley.

Preparation

Hard boil the eggs.

Peel and cut the eggplants into small cubes, about ½ centimeter thick. Fry in oil until soft. Then place them on a paper towel and cool.

Cut the onion into half rings and fill it with a glass of hot water for 1-2 minutes, then remove the liquid. Add remaining boiling water, sugar and vinegar. The onions should be marinated for 15 minutes.

Cut the eggs into medium-sized cubes.

Combine all ingredients in a deep bowl. Season with salt, pepper and season with mayonnaise. Garnish with parsley.

Cook in a new way?

5 easy eggplant caviar recipes

12. Stuffed egg salad with beef

Ingredients

• 6 eggs;
• 400 g of beef;
• 1 tablespoon vegetable oil;
• salt and pepper to taste;
• 1 tablespoon mustard
• 1 pickled or regular onion;
• 200 ml mayonnaise;
• 1 clove of garlic;
• 200 g of cheese.

Preparation

Hard-boiled eggs, beef until tender, about 2 hours.

Cut the meat into thin strips and fry in oil until golden brown. When it's done, season with salt, pepper and add mustard.

Place in an even layer on a shallow plate.

Chop the onion finely. Pour it over the cooled meat. Lubricate with mayonnaise on top.

Cut the eggs into halves. Take out the yolks. Mash and squeeze the garlic into them through a press. Toss with two tablespoons of mayonnaise, add a little pepper and salt.

Stuff the proteins with the prepared mixture and put on the meat and onions.

Brush with mayonnaise on top and sprinkle generously with grated cheese.

Try everything?

10 beef dishes you definitely need to cook

13. Salad with eggs and prunes "Yin-Yang"

Ingredients

• 4 eggs;
• 300 g chicken fillet;
• 100 g of prunes;
• 1 cup boiling water;
• 3 pickled cucumbers;
• 100 g of cheese;
• salt and pepper to taste;
• 200 g mayonnaise.

Preparation

Boil hard-boiled eggs, fillet - until tender, about 20-25 minutes.

Pour boiling water over the prunes and leave for 5-10 minutes. Then dry with paper towels and chop.

Cut the chicken fillet and cucumbers into small cubes. Grate the cheese and egg whites on a fine grater. Mash the yolks with a fork.

Place a split baking dish on a flat dish. Put a layer of chicken fillet in it. Season with salt and pepper.

Apply a fine mesh of mayonnaise on top. Use a piping bag for this.

Put cucumbers on top of the meat, on them - a layer of yolks and mayonnaise again. Sprinkle with cheese and smooth. Then grease with mayonnaise again.

Mark the outline of the pattern on the surface. Put the squirrels first, then the prunes.

Leave the salad in the refrigerator for 20-30 minutes. Remove the mold carefully before serving.

Rate the combinations?

10 prune salads for lovers of unusual combinations

14. Salad with eggs, grapes, nuts and chicken

Ingredients

• 4 eggs;
• 200 smoked chicken fillet (boiled can be used);
• 150 g of cheese;
• 50 g of walnuts or other nuts;
• 150 g mayonnaise;
• 120 g seedless grapes.

Preparation

Hard boil the eggs.

Cut the chicken into small pieces. Grate cheese and eggs. Chop the nuts. Divide all foods into two equal portions.

Place chicken, eggs, nuts, and cheese on the bottom of the salad bowl. Grease each layer, except for the nut layer, with mayonnaise.

Then repeat the tiers in the same order. Decorate the salad with grape halves.

Remember to do?

9 simple and hearty melted cheese recipes

15. Salad with eggs, kiwi, apple and chicken

Ingredients

• 5 eggs;
• 250 g chicken fillet;
• salt to taste;
• 2 cloves of garlic;
• mayonnaise to taste;
• 150 g of cheese;
• 6 kiwi (2 for salad and 4 for decoration);
• 1 large apple;
• 1 tablespoon lemon juice
• ground black pepper - to taste;
• 150 g of Korean carrots.

Preparation

Hard-boiled eggs, chicken until tender, about 20-25 minutes.

Cut the fillet into small pieces. Salt. Mix with chopped garlic and mayonnaise.

Grate cheese on a fine grater, eggs on a coarse grater.

Cut the peeled fruit into small cubes. Sprinkle the apple with lemon juice to keep it from darkening.

Place the salad in a ring shape on a flat plate. First chicken, then kiwi and eggs. Season with salt and pepper. Use a pastry syringe to make a net of mayonnaise.

Top - Korean carrots, again mayonnaise, apple and cheese.

Spread the top of the salad well with mayonnaise. Top with thin slices of kiwi.

Refrigerate the salad for 2-3 hours before serving.

Read also ?‍??️

• 10 easy seaweed salads
• 10 interesting beetroot salads for those who are tired of a fur coat and vinaigrette
• 10 interesting salads with rice
• 10 delicious salads with croutons
• 10 mouth-watering salads with canned tuna