Grilled Egg Salad with a Twist
Experience a delightful blend of smoky flavors with this grilled egg salad recipe. Combining tender grilled eggs with fresh vegetables and a zesty dressing, this dish offers a unique take on a classic favorite. Perfect for summer picnics or light lunches, the robust taste will keep you coming back for more. Enjoy this refreshing and satisfying meal that’s easy to prepare!
ingredients
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
- ½ cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Optional: Lettuce leaves for serving
steps
- 1.
Preheat the grill to medium heat.
- 2.
Carefully grill the eggs in their shells for about 10-12 minutes, turning occasionally to ensure even cooking.
- 3.
Once grilled, remove the eggs and place them in a bowl of cold water to stop the cooking process.
- 4.
After a few minutes, peel the eggs and chop them into quarters.
- 5.
In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, and parsley.
- 6.
In a separate bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
- 7.
Add the chopped eggs to the vegetable mixture and gently toss to combine.
- 8.
Drizzle the dressing over the salad and toss again gently to coat.
- 9.
Serve on a bed of lettuce leaves, if desired, and enjoy your grilled egg salad!
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