Tossed Egg Salad
A vibrant tossed egg salad featuring sliced eggs, crisp lettuce, and a tangy dressing with cheddar and parsley, perfect for light lunches or picnics.
Ingredients
Instructions
- Break lettuce into bite-sized pieces in a salad bowl.
- Layer slices of hard-cooked eggs and onion rings alternately over the lettuce.
- Combine salt, pepper, paprika, salad oil, vinegar, Worcestershire sauce, and snipped parsley to make the dressing.
- Pour the dressing over the salad and add grated sharp Cheddar cheese.
- Toss the salad lightly to mix all ingredients.
Tips & Substitutions
For a creamier dressing, consider adding a tablespoon of mayonnaise or Greek yogurt. If you prefer a bit of sweetness, a teaspoon of honey can enhance the flavor. Substitute the lettuce with spinach or mixed greens for a different texture. Feel free to use green onions instead of regular onions for a milder taste. This egg salad also works well as a filling for sandwiches.
Serving Suggestions
Serve this tossed egg salad as a light lunch or dinner, perhaps alongside some crusty bread or a bowl of soup. It pairs beautifully with Cherry Chewbilees for a refreshing dessert. For added crunch, serve with a side of carrot sticks or cucumber slices. This dish is perfect for picnics or potlucks, as it's easy to transport and always a crowd-pleaser.
Storage & Reheating
Store any leftover tossed egg salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the lettuce to wilt, so it's best to keep the salad and dressing separate until ready to serve. If reheating, gently warm the egg salad in the microwave, but serve it chilled for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Tossed Egg Salad contains roughly 191 calories, with 9g protein, 33g carbohydrates, and 3g fat. It is an excellent source of iron (78% of the Daily Value), vitamin C (49% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1355mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this egg salad ahead of time?
Yes, you can prepare the egg salad a few hours in advance. However, it's best to add the dressing just before serving to keep the lettuce crisp. If you need to make it a day ahead, store the dressing separately and combine just before serving.
What type of vinegar works best for the dressing?
For this egg salad, white vinegar is commonly used, but you can also try apple cider vinegar for a slightly sweeter taste. Balsamic vinegar could work as well, giving a richer flavor to the dressing.
Can I add other ingredients to this salad?
Absolutely! You can customize this tossed egg salad by adding diced celery, bell peppers, or even avocado. For a protein boost, consider including some chopped cooked chicken or tuna. Just make sure to adjust the dressing to balance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).