Edamame Egg Salad
A protein-packed, nutritious, and flavorful salad featuring edamame and eggs, perfect for a healthy lunch or side dish.
Equipment
- Mixing Bowl
- Boiling Pot
- Cutting board
Ingredients
Edamame & Eggs
- 2 cups shelled edamame cooked
- 4 large hard-boiled eggs chopped
Dressing
- 2 tbsp Greek yogurt or mayo for a richer taste
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp olive oil
- ½ tsp salt or to taste
- ¼ tsp black pepper freshly ground
Optional Add-Ins
- sriracha for a spicy kick
- green onions chopped, for garnish
- sesame seeds for a nutty flavor
Instructions
- Boil water in a pot and cook shelled edamame for 3–5 minutes. Drain and set aside.
- Hard-boil eggs by boiling for 10 minutes, then transfer to an ice bath before peeling and chopping.
- In a large mixing bowl, combine cooked edamame and chopped hard-boiled eggs.
- In a separate bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, olive oil, salt, and black pepper.
- Pour the dressing over the edamame and egg mixture, then toss gently to coat evenly.
- Garnish with chopped green onions, sesame seeds, or a drizzle of sriracha if desired.
- Serve immediately or refrigerate for up to 3 days for a chilled, refreshing salad.
Notes
For a heartier meal, serve over a bed of greens or pair with whole-grain toast. Adjust spice levels by adding more Dijon mustard or sriracha.