Tomato and Egg Salad recipe - ingredients, nutrition and when to eat it
A light salad combining the fresh flavor of tomatoes with fluffy boiled eggs. It’s perfect for a summer morning or a quick lunch, and a mild dressing keeps it…
A light salad combining the fresh flavor of tomatoes with fluffy boiled eggs. It’s perfect for a summer morning or a quick lunch, and a mild dressing keeps it clean and refreshing.
Salads & light · 12 minutes to cook
Nutrition (per 335.7g serving): 228.9 kcal · protein 15.3g · carbohydrate 11.2g · fat 13.8g · sodium 316.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cool the eggs in cold water right away to make them a little easier to peel.
Tips: If the tomatoes release a lot of water, add the dressing just before eating so the salad doesn’t become too watery.
Tips: For moist yolks, reduce the boiling time to 8 minutes.
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Ingredients (1 serving)
- Tomato — 180 g
- Egg — 2 pc
- Lettuce — 40 g
- Olive oil — 1 tsp
- Balsamic vinegar — 2 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g