Summer Egg Salad Recipe

Name: Summer Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium eggs; 750 g baby potatoes; 200 g French beans; 185 g tuna in water; 50 g black olives, pitted; 1/2 small red onion, very finely sliced; 100 g cherry tomatoes, halved; 12 basil leaves; Dressing; 50 ml cider vinegar; 25 ml olive oil; 5 ml lemon juice; salt and pepper

Servings: persons

6 medium eggs
750 g baby potatoes
200 g French beans
185 g tuna in water
50 g black olives, pitted
1/2 small red onion, very finely sliced
100 g cherry tomatoes, halved
12 basil leaves
Dressing
50 ml cider vinegar
25 ml olive oil
5 ml lemon juice
salt and pepper

1
Boil the eggs for 5 minutes. Plunge into cold water and peel at once.
2
At the same time, boil potatoes for 20 minutes. Drain and allow to cool.
3
Also cook french beans in boiling water until tender, but with some bite. (Or use the microwave oven.).
4
Halve the olives, slice the onion and drain the tuna chunks.
5
Mix together the dressing ingredients and coat the potatoes and beans with the mixture.
6
Arrange the tomatoes, olives, onion, tuna basil leaves and lastly arrange the quartered eggs.

564

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 6 medium eggs, 750 g baby potatoes, 200 g French beans, 185 g tuna in water, and more.

Yes, Summer Egg 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.

Summer Egg Salad

How did you like this recipe?

Frequently Asked Questions