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Easy Egg Salad with Vinaigrette Dressing

Posted: October 1, 2018 at 8:04 pm   /   by   /   comments (0)

I used to view salads as bland, boring, and only for those who are very strict in cutting back on their caloric intake.  It wasn’t until I experimented with different ingredients that I get to appreciate salads,  not just as a side dish but as the main course.

This egg salad recipe is perfect for those who are on a rush and don’t have plenty of time in making a fancy meal.

This is a complete meal in itself as it has the carbs (from the fruits and greens), fat (avocado and olive oil), and protein (nuts and egg).


  • 2 handfuls of baby spinach (can be replaced with kale or romaine lettuce)
  • a handful of grapes, halved
  • 1 strawberry, chopped
  • 3 pieces of sweet peppers, chopped
  • 1 tablespoon of nuts (I used slivered almonds)
  • 1 tablespoon of pumpkin seeds
  • 2 hardboiled eggs, chopped
  • 1/4 avocado, chopped

For the vinaigrette dressing:

  • 1 tablespoon of olive oil
  • 3-5 teaspoons of balsamic vinegar
  • 1 tablespoon of dijon or spicy brown mustard
  • 1 teaspoon of honey
  • Pepper to taste


  1. Mix all the ingredients together except for the vinaigrette.
  2. For the dressing, whisk the ingredients in a bowl until you achieve a smooth consistency and desired taste.
  3. Drizzle the dressing on top of your salad. If you’re making this for your meal later, save the dressing and only drizzle it once you’re ready to eat.

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