Egg Salad

On busy days, when I need something quick, this salad with hard-boiled eggs and goat cheese is a solution I can rely on. I've noticed that fresh vegetables, a little cheese, and hard-boiled eggs work well together if I chop everything beforehand and don't mix too vigorously. It's important not to rush at the end, so the yolks remain intact. I usually let it chill for a few minutes, during which the flavors meld together.

Quick Info

Total time: 30 minutes (including chilling)
Preparation time: 10-15 minutes (if the eggs are already boiled)
Chilling time: 15-20 minutes in the fridge
Servings: 4
Difficulty: easy
Recipe type: cold salad, quick lunch or light dinner

Ingredients

4 hard-boiled eggs
4 teaspoons olive oil
Juice of one lemon
A few leaves of salad (any variety you have on hand)
3-4 green onions
150 g goat cheese
1 red bell pepper
2 large cucumbers
A few radishes
Salt to taste (optional)

Preparation method

1. Boil the eggs until the yolk is hard. Let them cool completely before peeling.
2. Wash and dry all the vegetables. Cut the cucumbers into rounds or halves, as preferred. Slice the radishes thinly. Cut the red bell pepper into cubes or strips. Chop the green onions into rings. Tear the salad into large pieces.
3. The peeled eggs are sliced into rounds or lengthwise, as desired.
4. The goat cheese is cut into cubes, thick slices, or crumbled, depending on how soft it is.
5. In a large bowl, place all the vegetables. Add the cheese and the sliced eggs on top.
6. Sprinkle salt only if needed, especially since the cheese might already be salty.
7. Drizzle everything with olive oil and freshly squeezed lemon juice.
8. Gently mix the salad with a spatula, just enough to combine the ingredients without crushing the eggs.
9. Cover the bowl and let the salad chill in the fridge for 15-20 minutes before serving.

Why I make this recipe often

It’s quick, doesn’t require many dishes, and I can use any leftover vegetables I have in the fridge. The boiled eggs add substance, the goat cheese brings flavor, and everything stays fresh and satisfying. Plus, it’s good the next day, especially if I don’t mix all the eggs at the start.

Tips and variations

Tips

1. For perfect hard-boiled eggs, I boil them for 9-10 minutes and then cool them quickly.
2. If the goat cheese is very creamy, I add it at the end so it doesn’t dissolve completely when mixed.
3. Don’t overload the salad with too much salt at the beginning; taste it first.

Substitutions

1. Goat cheese can be replaced with feta or telemea, if you prefer.
2. Green onions can be omitted or replaced with very thinly sliced red onion.
3. If you don’t have red bell pepper, any other color will work.

Variations

1. For more substance, you can add boiled potatoes or chickpeas.
2. If you want a crunchy note, sprinkle some sunflower or pumpkin seeds on top.
3. The salad also goes well with olives or a few capers for extra flavor.

Serving ideas

1. I usually serve it plain for lunch.
2. It’s also suitable as a side dish with grilled meat or fish.
3. It can be wrapped in a flatbread or fresh bread as a sandwich.

Frequently asked questions

How long does it keep in the fridge?
The salad keeps well for up to 24 hours in the fridge if not mixed too vigorously. The eggs and cheese can release water, so drain any liquid before serving.

Can I use other vegetables?
Yes, you can add or change the vegetables based on what you have on hand: tomatoes, boiled carrots, avocado, or even boiled beets.

Is it necessary to chill the salad before serving?
It’s not mandatory, but if it sits in the fridge for 15-20 minutes, the ingredients become crisper, and the flavors blend better.

What type of cheese works best?
If you don’t have goat cheese, feta or a less salty telemea works almost as well.

Nutritional values (estimated, per serving)

Calories: 220-250 kcal
Protein: 11-13 g
Carbohydrates: 7-9 g
Fats: 15-18 g

The value may vary depending on how much cheese you use and what vegetables you add. If you use fattier feta or telemea, the calories may increase.

Storage and reheating

The salad can be stored in the fridge in a covered container. It’s best consumed the same day, but it can also be eaten the next day if kept cool. I do not recommend reheating, as the eggs become rubbery, and the vegetables lose their texture. If you want to prepare ahead of time, keep the ingredients separate and assemble the salad right before serving.

 Ingredients: 4 boiled eggs (with hard yolk) 4 teaspoons of olive oil the fresh juice of one lemon a few lettuce leaves 3-4 green onion stalks 150g goat cheese one red bell pepper 2 large cucumbers a few radishes optional salt to taste

 Tags:  egg salad