Healthy Egg Salad

Healthy Egg Salad – Not your standard salad


This recipe for healthy egg salad isn’t your typical mayonnaise-laden egg salad that you may have on a sandwich.

The assembly takes only fifteen minutes!

The mild flavour of jammy eggs is balanced by the strong tang of beetroot and the beautifully crispy basis of leafy greens.

When I first attempted this recipe, there was a noticeable difference: thirty minutes later, I was still hungry. And when you have a busy day ahead of you, that’s not a good feeling. There was an omission.


  1. 1/4 cup quinoa
  2. 4 eggs
  3. ½ cup precooked beetroot finely sliced into semicircles; approximately  ½ beetroot is equal to
  4. ½ cup tbsp of white vinegar
  5. three cups of mixed greens
  6. Two teaspoons of olive oil
  7. One teaspoon honey
  8. One teaspoon of apple vinegar
  9. Two ounces of low-fat crumbled feta cheese (or low-fat goat cheese)
  10. One handful of fresh parsley
  11. To taste, add salt and pepper.


  1. Follow the directions on the quinoa package to cook it. We use one part quinoa to two parts water. After the water has evaporated, remove from the heat source and let sit covered for around five minutes with a tea towel.
  2. Place the eggs in a small pot of boiling water. Cook for 7 minutes for a harder but still jammy egg, or 6 minutes and 30 seconds for a jammy egg with a somewhat liquid yolk in the centre. After that, place the eggs in ice water to cool. Peel them when they’re cold.
  3. Meanwhile, add the thinly sliced beets to a small pot and cover them with water. The water should top the beets by ½ an inch. Add two big pinches of salt and the white vinegar. Once the liquid boils, let it simmer for 3 minutes. Immediately take beets off the hot liquid. If using pre-boiled beets then slice and leave to sit in the same amount of hot water and vinegar.

    The mixture can be discarded when you use the beets in the final step.

  4. Combine ¼ tsp salt, honey, apple vinegar, and olive oil.
    One teaspoon each of honey, apple vinegar, and olive oil
  5. Arrange the quinoa, chopped eggs, chopped parsley leaves, beets, and salad greens on a platter. Season the ingredients well with salt and black pepper. Add the dressing last to the dish.
    3 cups of salad greens, 2 ounces of low-fat feta cheese, and 1 handful of fresh parsleyTo taste, add salt and pepper.


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