Boiled Egg Salad with Corn & Walnuts

🥗 Boiled Egg Salad with Corn & Walnuts

🎯 Difficulty: Easy

⏱️ Time: 15–20 minutes

🍽️ Servings: 2

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🧂 Ingredients

• Eggs: 2–3
• Sweet corn kernels (cooked or canned): 1/2 cup
• Walnuts: 2–3 tablespoons (lightly toasted and chopped)
• Lettuce or mixed greens: 1 cup
• Cherry tomatoes: 5–6, halved (optional)
• Avocado (optional): 1/2, cubed
• Salt & pepper: to taste

🥣 For the dressing:

• 1 tbsp olive oil
• 1 tsp lemon juice or apple cider vinegar
• 1/2 tsp mustard or yogurt (optional)
• Pinch of salt and pepper
• 1/2 tsp honey or maple syrup (optional)

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👨‍🍳 Step-by-step Instructions

Step 1: Boil the Eggs

• Place eggs in a saucepan and cover with water.
• Bring to a boil, then lower heat and simmer for 9–10 minutes.
• Transfer to cold water, peel, and slice or chop.

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Step 2: Prepare Salad Ingredients

• Wash and dry greens.
• Drain corn and rinse if using canned.
• Chop walnuts roughly.
• Cut cherry tomatoes and avocado if using.

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Step 3: Make the Dressing

• In a small bowl or jar, mix olive oil, lemon juice, mustard/yogurt, honey, salt, and pepper.
• Whisk or shake until combined.

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Step 4: Assemble the Salad

• In a large bowl or plate, lay down the greens.
• Add sliced boiled eggs, corn, walnuts, tomatoes, and avocado.
• Drizzle with dressing just before serving.

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💡 Tips

• You can mash the egg slightly with the dressing for a creamy texture.
• For extra crunch, add cucumber or sliced radish.
• This is a great meal-prep option if you store dressing separately.