A fresh, no-mayo egg and vegetable salad packed with crunchy vegetables and tossed in a zesty lemon-olive oil dressing. This high-protein salad is lighter than traditional mayo-based egg salad but still satisfying, thanks to protein-rich boiled eggs.
If hard-boiled eggs are your thing, you must try this spice-infused egg fry masala!
🔍 Quick Look: Egg Veggie Salad
- ⏱️ Prep Time: 5 minutes
- 🍳 Servings: 1
- 📊 Calories: ~533 kcal per serving
- 💪 Protein: 17 g
- ⭐ Difficulty: Easy
- 📌 Highlight: Nourishing and satisfying, high‑protein, mayo-free egg salad
It's bright, nourishing, and comes together in minutes - ideal for lunch bowls, wraps, or as a side!
⭐Why you'll💖 this Egg Salad
- Easy to make - just boil the eggs, chop the vegetables, and mix.
- Fresh and crunchy - cucumber, carrot, and onion give the salad plenty of texture.
- Filling - boiled eggs make this more satisfying than a plain vegetable salad.
- Great for a quick meal - perfect for lunch, dinner, or even a side salad.
This egg-veggie salad is simple, fresh, and requires very little effort-exactly the kind of meal I love when I want something quick yet satisfying.
Looking for more fuss-free ideas? Explore my quick-easy recipes for more simple, nourishing meals you can make without spending hours in the kitchen.
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📋Ingredients
To make this protein-packed egg salad, you need these ingredients:
Chop the hard-boiled eggs or just cut them into halves or slices.
🧐Pro Tip: Add a pinch of salt to the boiling water when cooking eggs. It helps the eggs peel more easily by preventing the whites from sticking to the shell, giving smooth, cleanly peeled eggs every time.
Finely chop the cucumber, carrot, onion, and cilantro so they blend well and give a balanced bite. Love fresh veggies? Try this yummy guacamole veggie sandwich for your next lunch!
I prefer homemade dressing. Check the instructions below for preparation.
See the recipe card for quantities.
👩🍳How to make egg vegetable Salad
To make homemade salad dressing, combine olive oil, lemon juice, honey, salt, pepper, and Italian herbs in a small bowl and whisk until smooth.
Boil the eggs until cooked through. Allow them to cool, then peel and cut them into halves or slices. Meanwhile, wash and chop the cucumber, carrot, onion, and cilantro.
Add the prepared vegetables, chopped boiled eggs, and sunflower seeds to a large bowl.
Pour the dressing over the salad and gently toss to coat everything evenly. Optional: For a spicy kick, drizzle over 2-ingredient chilli oil or mix in some spicy red chilli chutney.
Finish with freshly chopped cilantro and a few extra sunflower seeds for added crunch.
❄️Storage
Store the egg and vegetable salad in an airtight container and refrigerate for up to 2 days. Since it's a no‑mayo salad, the veggies may release a bit of moisture over time - just give it a quick stir before serving.
This homemade lemon-olive oil dressing keeps well in the fridge for 3-4 days. Store the dressing in a container with a lid and shake well before using, as the oil may naturally separate. For the freshest flavor, use it within a couple of days.
🕒 Make‑Ahead
You can prep the eggs and chop the veggies up to 1 day in advance. Keep them refrigerated in separate containers to maintain freshness.
You can store the dressing for 3-4 days. Whisk the dressing just before serving so the lemon and herbs taste bright.
📝Tips
Add the dressing just before serving to keep the vegetables fresh and crunchy.
Slice or chop the eggs depending on how you like your salad.
Adding herbs like parsley or cilantro is optional, but they add extra freshness and color.
✨More Egg Recipes
Looking for other recipes like this? Try these:
🧾Recipe
No-Mayo Egg and Vegetable Salad with Homemade Dressing
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Ingredients
- 2 Hard-boiled eggs
- 1 Cucumber
- 1 Carrot
- ¼ Onion
- 1 tablespoon Sunflower seeds
- Cilantro
Dressing
- 2 tablespoon Olive oil
- 1 tablespoon Lemon juice
- ¼ teaspoon Honey
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- ½ teaspoon Herbs
Instructions
- To make homemade salad dressing, combine olive oil, lemon juice, honey, salt, pepper, and Italian herbs in a small bowl and whisk until smooth.
- Boil the eggs until cooked through. Allow them to cool, then peel and cut them into halves or slices. Meanwhile, wash and chop the cucumber, carrot, onion, and cilantro.
- Add the prepared vegetables, chopped boiled eggs, and sunflower seeds to a large bowl.
- Pour the dressing over the salad and gently toss to coat everything evenly.
- Finish with freshly chopped cilantro and a few extra sunflower seeds for added crunch.
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Notes
Nutrition
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