Egg And Vegetable Salad Recipe

Boil the Eggs

Place the eggs in a pot and cover them with water. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes. Remove the eggs and place them in a bowl of ice water to cool. Peel and chop them into bite-sized pieces.

Prepare the Vegetables

Wash and chop a variety of fresh vegetables such as lettuce, tomatoes, cucumbers, bell peppers, and carrots. Feel free to add any other vegetables you enjoy.

Assemble the Salad

In a large bowl, combine the chopped eggs and prepared vegetables. Toss gently to mix.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust seasoning to taste.

Dress the Salad

Drizzle the dressing over the egg and vegetable mixture. Toss gently to ensure even coating.

Serve

Serve the salad immediately, or refrigerate for later. Enjoy your fresh and healthy Egg and Vegetable Salad.