As nature's original food, eggs have been part of our diet since the beginning of time. But only now are we learning the full extent of the nutritional wonders they contain and how beneficial they are for promoting long-lasting healthy lifestyles. Eggs contain 13 essential vitamins and minerals and are a significant source of these important nutrients needed as part of a healthy diet. A good salad with eggs is useful at any time and here we offer some recipes that we hope will pique your interest.
Why should eggs be part of our menu?
Did you know that an average serving of 2 eggs contains:
82% of the daily requirement for vitamin D
50% of the daily requirement for folic acid
25% of the daily requirement for riboflavin (vitamin B2)
40% of the daily requirement for selenium
Eggs also containuseful amounts of vitaminsA, E, B5, B12 as well as iron, iodine and phosphorus - important nutrients for a healthy, balanced diet. Check out our egg salad ideas!
2 servings
Ingredients
150g fresh potatoes, cut into thick slices
160 g green beans, cleaned
160g frozen peas
3 Owner
160 g romaine lettuce, roughly torn into pieces
For the dressing
1 tablespoon extra virgin olive oil
2 teaspoons apple cider vinegar
1/2 teaspoon English mustard powder
2 tablespoons chopped mint
3 tablespoons chopped basil
1 clove of garlic, finely grated
1 tablespoon capers
preparation
STEP 1
Cook the potatoes in a pot of boiling water for 5 minutes. Add the beans and cook for another 5 minutes, then add the peas and cook for 2 minutes until all the vegetables are just tender. Meanwhile, cook the eggs in another pot for 8 minutes. Drain and rinse under cold water, then carefully peel and halve.
STEP 2
Mix all dressing ingredients in a large bowl and sprinkle with black pepper. Mash the herbs and capers with the back of a spoon to intensify their flavor.
STEP 3
Mix the warm vegetables with the dressing, then add the salad and toss together. Arrange on plates, top with eggs and sprinkle with a little black pepper.
Try salad with eggs Niçoise
2 servings
Ingredients
For the dressing
2 tablespoons rapeseed oil
Juice 1 lemon
1 teaspoon balsamic vinegar
1 garlic clove, grated
1/3 packet basil, leaves chopped
3 pitted black Kalamata olives, washed and chopped
For the salad
2 Owner
250g new potatoes, cut into thick slices
200 g fine green beans
1/2 red onion, very finely chopped
14 cherry tomatoes, halved
6 romaine lettuce leaves, torn into bite-sized pieces
6 pitted black Kalamata olives, washed and halved
preparation
STEP 1
Mix the dressing ingredients with 1 tablespoon of water in a small bowl.
STEP 2
Meanwhile, cook the potatoes for 7 minutes, add the beans and cook for a further 5 minutes or until just tender, then drain. Boil 2 eggs for 8 minutes, peel and halve.
STEP 3
Toss beans, potatoes and remaining salad ingredients (except eggs) in a large bowl with half of the dressing. Arrange the eggs on top and drizzle with the remaining dressing.
Egyptian salad with eggs is an interesting recipe
2 servings
Ingredients
2 large eggs
1 lemon, juiced
1 tablespoon tahini
1 tablespoon rapeseed oil
1 red onion, diced
3 large garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon cumin seeds
400 g can of borlotti or fava beans, reserved for juice
2 Little Gem lettuces, cut into wedges
2 tomatoes, cut into wedges
dried chili flakes and coarsely chopped flat-leaf parsley (optional)
preparation
STEP 1
Bring a pot of water to the boil, add the eggs and cook for 8 minutes. Drain and let cool slightly under the cold tap, then peel and halve. Meanwhile, mix 1 tablespoon of lemon juice and 3 tablespoons of water with the tahinistir for the dressing.
STEP 2
Heat the oil and fry the onion and garlic for 5 minutes until soft. Add the ground cumin and seeds, stir briefly, then add the beans and mash lightly as they heat. Add a little juice from the can to get a nice creamy consistency, but also keep the whole beans. Taste and add lemon juice and a little seasoning if necessary.
STEP 3
Arrange the beans on plates with the salad, then add the eggs and tomatoes with the tahini dressing, chilli and parsley (if using).
Salad with eggs for spring: eggs and parsley with watercress dressing
8-10 servings
Ingredients
6 Owner
small bunch of parsley, leaves picked off
1 shallot, peeled and cut into thin rings
1/2 teaspoon dried chili flakes
For the watercress dressing
70 g Brunnenkresse
75 ml olive oil
preparation
STEP 1
Bring a pot of salted water to the boil and cook the eggs for 9 minutes, then drain, cool, peel and halve. Mix the watercress and oil with a pinch of salt and set aside. Mix the chili flakes with a little flake salt and set aside. Everything can be prepared the day before and refrigerated, although the salt does not need to be refrigerated.
STEP 2
Distribute the eggs with the parsley and shallots, drizzle with the watercress oil and season with the chili salt.
Simple salads with leftover Easter eggs
In case you're wondering what to do with the remaining Easter eggs:Here you will find our suggestionsfor quick and easy salads with eggs that the whole family will definitely love.
