Egg & Veggie Salad

Recipe for Egg & Veggie Salad

Time: Less than 30 minutes! (Well, unless you plan to chop a ton of veggies!)

Ingredients: one hard boiled egg, shredded carrots (literally straight from the bag), a chunk of cucumber, 5-6 grape tomatoes cut in half, green onions, and a little bit of dressing (in this one, I used Hidden Valley Simply Ranch).


  1. Make a hard boiled egg. Recipe here (Thanks, Martha!). Once peeled and sliced, put in a row on one side of your dish.
  2. While your egg is cooking, chop up your veggies and add them in layers in a dish. In this case, I used pre-shredded carrots, cucumber, grape tomatoes, and green onions, but I’m sure you could try other veggies.
  3. Add dressing if eating right away. If using the next day, add the dressing the next morning.
  4. Enjoy!

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