Edamame Egg Recipes Salad: Tasty, Wholesome, and Quick to Make
daTry this delicious edamame egg recipes salad—a protein-packed, quick, and wholesome dish perfect for a healthy meal or side. Ready in just 20 minutes!
Ingredients
Ingredients for Edamame Egg Salad
Salad Base:
- 1 cup edamame cooked and shelled
- 3 hard-boiled eggs chopped
- ½ cup cucumber diced
- ¼ cup red onion finely chopped
- ½ cup cherry tomatoes halved
- ¼ cup carrots shredded
- ¼ cup feta cheese optional
- 2 tablespoons fresh parsley or cilantro chopped
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup for vegan option
- ½ teaspoon garlic powder
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ teaspoon sesame seeds optional
- Would you like any modifications such as making it keto-friendly or dairy-free? 😊
Instructions
Instructions for Edamame Egg Salad
Prepare the Ingredients
- Cook the edamame according to package instructions, then drain and let it cool.
- Hard-boil the eggs: Place eggs in a pot of water, bring to a boil, then turn off the heat and let them sit for 10–12 minutes. Transfer to an ice bath, peel, and chop.
- Chop the cucumber, red onion, cherry tomatoes, carrots, and parsley.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic powder, salt, and black pepper until smooth.
Assemble the Salad
- In a large mixing bowl, combine edamame, chopped eggs, cucumber, red onion, cherry tomatoes, carrots, and feta cheese (if using).
- Pour the dressing over the salad and toss gently to combine.
Garnish and Serve
- Sprinkle with sesame seeds and fresh parsley or cilantro.
- Serve immediately or refrigerate for 15–30 minutes to let the flavors meld.
- Would you like any variations, such as a keto-friendly or high-protein version? 😊