Salads

10 Tasty Egg Salad Recipes

Have an abundance of hard-boiled eggs left over after Easter? Here are 10 Tasty Egg Salad Recipes to help you make a delicious sandwich or salad.

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10 Tasty Egg Salad Recipes

If you’re looking for a tasty twist on your egg salad recipe, here are 10 savory recipes.

But first, here’s a fantastic primer on how to hard boil eggs so that they peel perfectly, every time. What?! Seriously.

PERFECT EASY-PEEL HARD-BOILED EGGS (Mel’s Kitchen)
Hard Boiled Egg Perfectly Peeled

If you’re wondering how long those hard-boiled eggs will keep, check out Hillbilly Housewife’s recommendations here:
HOW LONG WILL HARD-BOILED EGGS KEEP? (Hillbilly Housewife)

Now, on to the recipes!

CHEDDAR BACON EGG SALAD (Buns In My Oven)
Cheddar Bacon Egg Salad


AVOCADO CUCUMBER EGG SALAD
(The 36th Avenue)
Avocado Egg Salad


EGG SALAD WITH OLIVES AND CELERY
(Zesty Olive)
Egg Salad with Olives and Celery


BLT EGG SALAD
(Two Healthy Kitchens)
BLT Egg Salad


ULTIMATE CREAMY EGG SALAD
(Whole and Heavenly Oven)
Ultimate Creamy Egg Salad


FOR KIDS: HOW TO MAKE EGG SALAD
( Kids Cooking Activities)Eggs


MEDITERRANEAN EGG SALAD IN LETTUCE CUPS
(5 Minutes For Mom)
Mediterranean Egg Salad Lettuce Cups

NOT JUST AN EGG SALAD RECIPE (Green Kitchen Stories)

KALE PESTO EGG SALAD (Damn Delicious)

COBB EGG SALAD (Lemon Tree Dwelling)

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Melon Ball Salad

This melon ball salad is cool and refreshing. It’s perfect for summer months, picnics and holiday gatherings.

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Melon Ball Salad

It’s really fun to put it together, too! You’ll need a small watermelon (seedless if possible), a cantaloupe, and a green honey dew melon. And most importantly, a melon baller. I use this one because it has two different-sized scoops on a single utensil, which is very handy. With this salad I needed to use the two different-sized scoops because of how the melons where cut.

Melon Ball Salad

Cut the melons in half. Scoop out the seeds from the cantaloupe and honey dew. Then work around the perimeter of each melon as you scoop, like so:

Melon Ball Salad

After my first pass at scooping the melons, I turned each half on its side and carefully vertically cut away the scooped sections revealing a new perimeter that was solid and scoop-able. Hope that made sense. Basically, you want to be able to scoop out more melon, so cut away the part that you’ve already scooped.

If not serving this salad immediately, carefully arrange the melon balls in your serving dish and refrigerate.

Melon Ball Salad

I usually serve the salad without a dressing because I think the melons are sweet enough, but a squirt of lime and a drizzle of honey makes a simple dressing.

Melon Ball Salad

TIP: if you have melon balls left over, freeze them in a plastic bag and use later in sparkling water, like so:

Melon Ball Sparkling Water

Enjoy!

Melon Ball SaladNote: This post contains affiliate links for products on Amazon.

Melon Ball Salad
 
Prep time
Total time
 
Melon Ball Salad
Author:
Serves: 4-6 servings
Ingredients
  • 1 small seedless watermelon
  • 1 cantaloupe
  • 1 honey dew melon
  • Special utensil needed: melon baller
Instructions
  1. Cut each melon in half. Scoop out the seeds from the cantaloupe and honey dew.

  2. Work around the perimeter of each melon as you scoop sections with the melon ball utensil.

  3. After your first pass at scooping, reveal more melon by cutting away the section that you've already scooped. Try turning each melon half on its side and carefully vertically cut away the scooped sections revealing a new perimeter that's solid and scoop-able.

  4. If not serving this salad immediately, carefully arrange the melon balls in your serving dish and refrigerate.

  5. Optional Dressing
  6. The juice of one lime and ¼ cup honey. Drizzle over salad and very carefully toss.

 

Easy Melon Ball Salad

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Red, White, and Blue Fruit Salad

This Red, White, and Blue Fruit Salad is perfect for any patriotic holiday gathering or just on its own.

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Red, White, and Blue Fruit Salad

This fresh fruit salad is so simple to put together. I used organic fruits: strawberries, blueberries, and bananas. Just rinse the berries and pat them dry with paper towels. Slice the strawberries and bananas and just toss in the blueberries.

Red, White, and Blue Fruit Salad

I think fresh fruit salads can stand on their own, but I do like the addition of just a little honey and lemon, dressed just prior to serving. I add the juice of a lemon to the fruit and toss carefully before drizzling a little honey over the top of the fruit.

Red, White, and Blue Fruit Salad

If honey and lemon isn’t your thing, add a little freshly whipped cream to the top. Here, I’ve used freshly whipped coconut milk cream.

Red, White, and Blue Fruit Salad

Honestly, fresh fruit can stand on its own without any help, don’t you think? Whichever way you choose to “dress” it, enjoy!

Red, White, and Blue Fruit SaladRed, White, and Blue Fruit SaladNote: This post contains affiliate links for products on Amazon.

Red, White, and Blue Fruit Salad
 
Prep time
Total time
 
Red, White, and Blue Fruit Salad
Author:
Serves: 2-4 servings
Ingredients
  • 2 cups organic strawberries, washed, dried and sliced
  • 1 cup organic blueberries, washed and dried
  • 2 ripe organic bananas, peeled and sliced
  • ¼ cup honey
  • 1 organic lemon, juiced
Instructions
  1. Wash and dry strawberries and blueberries. Dry them well on a paper towel and gently pat dry to soak up water.

  2. Slice strawberries and bananas.

  3. Add strawberries, blueberries, and bananas to a serving bowl.

  4. Squeeze/pour lemon juice over fruit.

  5. Drizzle honey over fruit. Gently toss fruit salad, making sure lemon and honey are evenly distributed.

  6. Optional: serve with a dollop of freshly whipped coconut cream.

  7. Recipe is easily doubled.

Red, White, and Blue Fruit Salad

 

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Blackened Salmon Salad With Greek Yogurt Dill Dressing

This Blackened Salmon Salad with Greek Yogurt Dill Dressing has it all – fish, veggies, flavor, yogurt, and herbs. Best of all, it’s healthy and filling enough for a main meal.

Blackened Salmon Salad With Yogurt Dill Dressing

A yummy yogurt and dill dressing is the perfect compliment.

Blackened Salmon Salad With Greek Yogurt Dill Dressing

The salad has 3 stages to it: the salad prep, searing the salmon, and whipping up the dressing. I’ll briefly walk you through each stage. (The entire recipe is posted at the bottom of this entry.)

The first stage is prepping all the greens and veggies for the salad. This takes the most time, so I do it first. I include hard boiled eggs in this salad, so go ahead put your eggs on to boil while you process the greens. For the greens, I used a combo of organic mixed greens and baby spinach. Rinse them well and use a salad spinner to dry them.  I have this exact stainless steel salad spinner and I love it! The large capacity is especially handy. I love that the outer bowl is stainless steel while the inner basket is BPA free. Check it out if you’re looking for a deluxe salad spinner!

Steel Salad Spinner

Stainless Steel Salad Spinner

Next, wash and prep your veggies. In this salad, I included tomatoes, radishes, and cucumber. Wash, slice and dice them and add to your greens. Check on your eggs. If they’re ready, go ahead and cool and peel them and add to salad.

Once your salad is complete, prep the salmon for pan searing. The salmon will cook quickly with this method. I rinse and dry the salmon and season it liberally with a blackening seasoning and then pan-sear it, flesh side down, in a well-oiled pan for a few minutes until a crust has formed. I reduce the heat to low and add a small amount of water or white wine to the pan, whichever is handy, and put a lid on it to finish cooking the salmon all the way through. Once cooked, flip it out onto a plate to rest, skin side down.

Blackened Pan Seared Salmon

The last step is to make the Greek yogurt and dill salad dressing. You will need yogurt, fresh dill, fresh lemon juice, a garlic clove (or garlic powder), onion powder, and salt. You will also need a high powdered blender. I use a Vitamix. Dump all ingredients into the Vitamix and blend to combine.

Greek Yogurt And Dill Salad Dressing Collage

You’ll have a creamy, tasty dressing ready to spice up your salad.

Blackened Salmon Salad With Greek Yogurt Dill Dressing

But first…remove the skin from the salmon that’s been resting on the plate. Carefully place a salmon fillet on top of your salad. I like to leave mine intact, but you could chunk it up if you prefer.

Blackened Salmon Salad With Greek Yogurt Dill Dressing

Drizzle some of the creamy Greek yogurt and dill dressing over the salad.

Blackened Salmon Salad With Greek Yogurt Dill Dressing

Make sure you give the salmon some dressing, too!

Blackened Salmon Salad With Greek Yogurt Dill Dressing

Go forth and enjoy your healthy pan-seared blackened salmon salad with Greek yogurt dill dressing!

Blackened Salmon Salad With Greek Yogurt Dill Dressing

Blackened Salmon Salad With Greek Yogurt Dill Dressing
 
Prep time
Cook time
Total time
 
Blackened Salmon Salad With Greek Yogurt Dill Dressing
Author:
Serves: 2 servings
Ingredients
  • 2 salmon fillets
  • Blackening seasoning
  • Olive oil
  • 2 eggs, hard-boiled
  • Mixed greens, organic, rinsed and dried
  • Baby spinach, organic, rinsed and dried
  • 3-5 radishes, sliced
  • 2 large tomatoes, cut into large wedges
  • 1 medium cucumber, peeled and cubed
  • 1 cup organic Greek yogurt, plain
  • 1 teaspoon garlic powder OR 1 clove garlic, minced
  • ½ teaspoon onion powder
  • 2 Tablespoon fresh dill, chopped (or about 4 sprigs fresh dill - no need to chop)
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon salt
Instructions
  1. The salad has 3 stages to it: the salad prep, searing the salmon, and making the dressing. Instructions are divided into stages.

  2. Stage 1: Prepping greens and veggies
  3. Prepping the greens and veggies takes the most time, so do it first. I include hard boiled eggs in this salad, so go ahead put your eggs on to boil while you process the greens. For the greens, I used a combo of organic mixed greens and baby spinach. Rinse them well and use a salad spinner to dry them. Divide greens among your salad bowls or plates.

  4. Wash and prep your veggies: tomatoes, radishes, and cucumber. For the tomatoes, cut into wedges; for the radishes and cucumber, slice them as thin as possible. Divide veggies among the greens.

  5. Check on the eggs. If they're ready, go ahead and cool and peel them. Slice them and divide among each salad.

  6. Stage 2: Pan-sear the salmon
  7. Prep the salmon for pan searing. The salmon will cook quickly with this method. Rinse and dry the salmon and season it liberally with a blackening seasoning.

  8. In a well-oiled pan, heated to high, pan-sear the salmon, flesh side down, for a few minutes until a crust has formed. Reduce the heat to low and add a small amount of water to the pan and put a lid on it to finish cooking the salmon all the way through. Once cooked, remove from pan onto a plate to rest, skin side down.

  9. Stage 3: Making the Greek Yogurt And Dill Dressing
  10. The last step is to make the Greek yogurt and dill salad dressing. To a blender, add the yogurt, fresh dill, fresh lemon juice, a garlic clove (or garlic powder), onion powder, and salt. Blend to combine. Use immediately or refrigerate up to 3 days.

  11. Completing the salad
  12. Remove the skin from the salmon that's been resting on the plate. Carefully place a salmon fillet on top of each salad. Drizzle the salads with dressing and serve.

 

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