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Fresh Garden Salad with Hard-Boiled Eggs

Fresh Garden Salad with Hard-Boiled Eggs Recipe

A simple, protein-rich salad made with fresh mixed greens, juicy tomatoes, and perfectly cooked hard-boiled eggs. Light, satisfying, and ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Light Dinner, Lunch, Main Course, Main Dish, Salad
Servings 2
Calories 320 kcal

Equipment

  • 1 Small saucepan or pot (for boiling eggs)
  • 1 Slotted spoon or tongs (for transferring eggs)
  • 2 Mixing bowls large
  • 1 Salad spinner or clean kitchen towel
  • 1 Cutting board
  • 1 Chef’s knife
  • 1 Small bowl or jar (for vinaigrette)
  • 1 Whisk or fork

Ingredients
  

  • 4 cup 4 cups mixed spring greens (frisée, spinach, red leaf lettuce)Tip: A mix of textures keeps things interesting.
  • 2 pc large eggs
  • 1 cup Roma or vine-ripened tomatoes, dicedJuicy tomatoes make all the difference.
  • ½ pc avocado, sliced (optional)
  • 2 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 Pinch of salt
  • 1 Pinch of black pepper

Instructions
 

  • Boil the Eggs

    Place the eggs in a small pot and cover them with about an inch of cold water. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 9–10 minutes. This method gives you firm whites with creamy yolks—the sweet spot for a Fresh Garden Salad with Hard-Boiled Eggs.

  • Shock and Peel

    Transfer the eggs to a bowl of ice water and let them cool for 5 minutes. This stops the cooking process and makes peeling easier. Peel the eggs once cool and slice them lengthwise into quarters.

  • Prepare the Greens

    Wash the mixed greens thoroughly and dry them well. This matters more than people think. Wet greens dilute flavor and make the dressing slide straight to the bottom like it’s trying to escape. Divide the greens between two bowls.

  • Assemble the Salad

    Scatter the diced tomatoes evenly over the greens. Arrange the quartered eggs on top. Add avocado slices if using.
    This layering keeps everything looking good and tasting balanced.

  • Dress and Serve

    Whisk together olive oil, lemon juice (or vinegar), Dijon mustard, salt, and pepper. Drizzle lightly over the salad just before serving to keep everything crisp.

Notes

Note: For your convenience, I’ve linked the kitchen tools and ingredients I use in this recipe.
Some of these links are affiliate links at no extra cost to you.
Ingredients:
Simple Vinaigrette (Optional but Recommended)
Kitchen Tools:
Keyword easy lunch salad, Fresh Garden Salad with Hard-Boiled Eggs,, healthy egg salad, protein salad, simple salad recipe, vegetable salad with eggs