Egg and Spinach Salad Recipe

Name: Egg and Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 hardboiled eggs; bunch spinach; 1 tbsp chopped red pepper; 1/4 cup chopped cucumber; 1 tbsp pickled cucumber, chopped; 3 sundried tomatoes; 1 spring onion, chopped; 1 tbsp chopped olives; 1 tbsp olive oil, extra virgin; 3 tbsp plain yogurt; 1 tsp dried oregano

Servings: persons

2 hardboiled eggs
bunch spinach
1 tbsp chopped red pepper
1/4 cup chopped cucumber
1 tbsp pickled cucumber, chopped
3 sundried tomatoes
1 spring onion, chopped
1 tbsp chopped olives
1 tbsp olive oil, extra virgin
3 tbsp plain yogurt
1 tsp dried oregano

1
Boil the eggs first.
2
Next prepare the rest of the ingredients.
3
Cool the eggs and cut into bitesizes.
4
Place everything in the serving dish.
5
Pour the oil and the yogurt, and add the oregano, salt and pepper.
6
Make sure everything is mixed together.
7
Optional: you may add 1 tbsp of flaxseeds or sesame seeds.
8
And of course may add or reduce amount of each ingredients according to your taste.
9
Enjoy!

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 hardboiled eggs, bunch spinach, 1 tbsp chopped red pepper, 1/4 cup chopped cucumber, and more.

Yes, Egg and Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Egg and Spinach Salad

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