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–+ servings

Edamame Egg Salad

A delightful and flexible fusion of protein-rich edamame and creamy eggs, perfect for any meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch, Salad
Cuisine Asian, Healthy
Servings 4 servings
Calories 250 kcal

Ingredients
  

Main Ingredients

  • 1 cup shelled edamame Use fresh or frozen.
  • 4 large hard-boiled eggs Cooked to your preferred doneness.

Supporting Ingredients

  • 1 cup diced cucumber Adds crispness.
  • 1 cup cherry tomatoes, halved For sweetness.
  • 1 medium avocado, diced Optional for creaminess.
  • 2 tablespoons chopped green onions Enhances flavor.

Dressing Ingredients

  • 2 tablespoons sesame oil For Asian-inspired flavor.
  • 1 tablespoon rice vinegar Adds tanginess.
  • 2 tablespoons soy sauce For seasoning.

Instructions
 

Preparation

  • Boil a pot of water and cook the edamame for 3–5 minutes until tender but not mushy. Drain and cool immediately under cold water.
  • Hard-boil the eggs (about 10 minutes for fully cooked yolks). Once cooled, peel and dice them.

Mixing

  • In a large bowl, combine cooled edamame, diced eggs, and your choice of supporting vegetables.
  • Gradually fold in the dressing to ensure even coating and mix gently.

Chilling

  • Let the salad rest in the fridge for at least 30 minutes before serving to allow flavors to meld.

Notes

Store in an airtight container for up to three days. Great served over greens or in lettuce cups.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 3gSodium: 300mgFiber: 6gSugar: 3g
Keyword Edamame Egg Salad, Healthy Meal Prep, High Protein Salad, Nutritious Salad, Quick Salad Recipe
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