3 Egg Salads That You Will Love

When they mention egg salads, in general, we tend to always think of preparations that include hard-boiled eggs. We rarely remember that salads allow other ways of preparing and including the egg. To help you with this, here are some very varied options that will be delicious.

An important aspect that should be noted about hard-boiled egg salads is that they should be eaten the same day they are prepared and, at most, the next day if the shell has already been removed. If they are stored in the refrigerator once cooked, with their shell, they can last up to four days, maximum. Obviously, this is because the egg is an ingredient that, once it is cooked, begins to lose its preservation capacity.

Egg salads

1. Sardines and egg (4 people)

Ingredients

• 2 tangerines 
• ½ red pepper (25 g)
• 1 tablespoon of honey (25 g)
• 2 tablespoons of mustard (30 g)
• 1 bag of arugula (300 g)
• 1 can of pickled sardines (125 g)
• Flour (the amount needed)
• 2 eggs beaten
• Olive oil (the necessary amount)
• Seasonings: salt and pink pepper

Preparation

1. First of all, we must roast the whole pepper.
2. Meanwhile, we clean the arugula leaves and drain them well.
3. Next, we peel the tangerines and separate the segments (without removing the skin). We booked.
4. In addition, we chop the roasted pepper into small cubes. 
5. Preheat a lightly greased frying pan with a little olive oil.
6. We open the can of sardines, drain and proceed to chop them in two, just along the middle line. Next, we coat them with a little flour, soak them in the beaten egg and fry.
7. Once the sardines are ready, we place them on a plate with absorbent paper to drain the excess fat a bit, and we proceed to prepare the dressing.
8. In a bowl, place the mustard and honey together with a drizzle of olive oil. Once the mixture emulsifies, add salt and pepper and mix with the help of a spoon with slow movements.
9. We integrate the arugula, peppers and sardines in a bowl and distribute the mandarin segments evenly. We serve the dressing aside and that’s it!

2. Mix of greens and egg

Ingredients (for 2 people)

• ½ avocado 
• 1 cup of quinoa (160 g)
• 2 medium eggs
• ½ broccoli (100 g)
• 1 bag of spinach (500 g)
• Olive oil (the necessary amount)
• Optional: Brussels sprouts.

Preparation

1. First of all, we must prepare the quinoa. Remember that for each cup of quinoa there are two of water.
2. While the quinoa is cooking, we put both the eggs and the broccoli to cook (this should be steamed, preferably, so that it is al dente in no time).
3. We wash and drain the spinach well.
4. Once we have the eggs ready, we remove the shell and cut them into slices.
5. We remove the pulp from the avocado and season it with a little salt and black pepper. Then we add a little olive oil and reserve. Another viable option for this salad is to make a light guacamole.
6. We combine all the ingredients in a container and serve with the avocado dressing on the side.

3. Carrot and hard-boiled egg (for 2 people)

Ingredients

• The juice of 1 lemon
• 1 tablespoon of sugar (15 g)
• 4 medium eggs 
• 3 large carrots
• 2 tablespoons of skim milk (30 ml)
• Olive oil (the necessary amount)
• Seasonings: salt, black pepper

Preparation

1. We wash, peel and grate the carrots. The grating should preferably be thick, so that it is easier to handle.
2. Sprinkle the sugar over the carrots and reserve.
3. Besides, we crack and beat the eggs. When we have managed to fully integrate the yolks and whites, add the milk and beat everything again.
4. Then we add a pinch of salt and black pepper to the eggs.
5. Lightly grease a pan and pour the eggs there to cook the omelette.
6. Once we have the tortilla ready, we let it cool a little to room temperature and cut it into thin strips.
7. In a container, place the grated carrot and add a little oil, lemon juice and salt. We stir to integrate the ingredients well and finally, we add the tortilla strips before serving.

Egg salads are very easy to prepare and, since this ingredient admits multiple combinations, it is very easy to incorporate it into different recipes. Remember that it is not always necessary to resort to hard-boiled eggs : we can also prepare them in the form of omelets, poached, etc. Now, in case we want to keep the dish low in calories, the best option will obviously be hard boiled eggs.

With regard to dressings for salads with eggs, these will depend mainly on the type of green leaf that we incorporate, since some have a more bitter taste than others, and can enhance or disguise a certain flavor.

For example, if the salad has carrots and apples, it is best to opt for a sweet and sour dressing to reinforce the taste, without cloying. On the other hand, for a salad of lettuce, tomato and egg it is preferable to add a vinaigrette to give it a more intense flavor.