This salad with crispy cheese-crusted eggs is the kind of quick lunch that feels a little bit special. Golden, crunchy cheese wraps each halved egg, while crisp lettuce, thin red onion and cool cucumber keep every bite fresh. Serve it alongside a Seafood Celebration Salad for a bigger spread, or keep things light with a Quinoa Bowl with Roasted Tomatoes and Fried Egg.
Ingredients
- 3 hard-boiled eggs
- 50 g (1/2 cup) cheese
- Lettuce leaves
- 1 red onion, thinly sliced
- 1 cucumber, sliced
For the dressing:
- 3 tbsp Greek yogurt
- 1 tbsp soy sauce
- 1 tsp mustard
- Ground tomato or sweet paprika
Instructions
- Grate the cheese into a hot skillet and lay the halved boiled eggs cut-side down on top. Fry until the cheese forms a crispy golden crust.
- Plate the lettuce, thin onion, and cucumber. Add the crispy eggs and drizzle with dressing. A sprinkle of sesame or parmesan is lovely on top.
Tips
- Use a dry, nonstick skillet and do not move the eggs until the cheese has set and turned golden, so the crust stays intact.
- Slice the onion very thinly and chill the cucumber for extra crunch against the warm, crispy eggs.
- For more simple egg and salad ideas, browse Allrecipes and Serious Eats.
Nutrition (per 100 g): 146 kcal, protein 11 g, fat 8 g, carbs 8 g.