Egg Salad With A Bed Of Wonderful Vegies Recipe

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Egg salad with a bed of wonderful vegies

Natasha Stansbarger


I will tell you everything that is in this recipe, I just put it together the other day for me and my friend... It fed both of us, with some egg salad leftover, and she had seconds.! I can not give you the exact amount I used, but do it to taste.!
We were both surprised on how well it turned out.!

pinch tips: How to Cut Cherry Tomatoes


5 Min


5 Min



baby spinach fresh
fresh mushroom
yellow squash


eggs hard boiled
2 Tbsp
mayonaise light
squirt of mustard to taste
garlic powder to taste
onion powder to taste
sea salt fresh ground to tase
cracked peppercorn to taste


3 Tbsp
oil your favorite
3 Tbsp
balsamic vinegar
tomato chopped about a quarter

Directions Step-By-Step

Cool and peel your eggs, than dice them up, put them in a medium mixing bowl. Add your mayo, mustard, garlic and onion powder, salt and pepper to taste.! Set aside.
In a large frying pan, heat to medium heat, slice your mushrooms, yellow squash, and zuchinni, how much of whatever you life.! Add to frying pan.! Than add a few handfuls of baby spinach... Mix while cooking.! DO NOT COOK IT FULLY.! Just wilt it.!
In a small mixing dish, pour in the oil, and while pouring in the balsamic beat with a wire whisk.! Chop your tomato.!
To plate, put the wilted vegetables in a shallow serving bowl, add 2 tablespoons of your egg salad, top with tomatoes, and drizzle your dressing right over it. and enjoy...

About this Recipe

Course/Dish: Other Salads
Other Tag: Healthy