Boiled Egg Salad With Balsamic Reduction Recipe

Name: Boiled Egg Salad With Balsamic Reduction
Prep time: 10 minutes
Cook time: 12 minutes
Yield: 2
Cuisine: International
Ingredients: lettuce: 50g; eggs: 244g; balsamic reduction: 20g

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This Boiled Egg Salad with Balsamic Reduction is a simple yet delicious dish that can be enjoyed at any time of the day. It's packed with protein, thanks to the boiled eggs, and the balsamic reduction adds a touch of sweetness and tanginess that perfectly complements the fresh vegetables.

🌎 International: Salad

🔥 Calories 234kcal
🍗 Protein 15g
🍚 Carbs 8g
🧈 Fat 15g

🥗 Ingredients:

lettuce (50g)
eggs (244g)
balsamic reduction (20g)

🍳 How to cook (2 servings):

Cooking Time: 12 minutesPreperation Time: 10 minutes

Prepare Eggs

Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and let simmer for 10-12 minutes. Transfer eggs to an ice bath to cool, then peel and cut them into quarters.

Prepare Vegetables

While the eggs are cooking, wash and chop the vegetables of your choice (e.g., lettuce, tomatoes, cucumbers, and carrots).

Make Balsamic Reduction

In a small saucepan, combine balsamic vinegar and a pinch of sugar. Bring to a boil, then reduce heat and simmer until the mixture is reduced by half and has a syrupy consistency.

Assemble Salad

Place the chopped vegetables in a large bowl. Add the quartered eggs on top.

Drizzle with Balsamic Reduction

Drizzle the balsamic reduction over the salad. Season with salt and pepper, to taste. Toss gently to combine.

⭐️ Nutrition facts:

This salad is high in protein and vitamins from the eggs and fresh vegetables. The balsamic reduction adds a touch of flavor without adding many calories.