Edamame and Egg Salad Recipe – When you’re looking for a salad that’s not only nourishing but also deeply satisfying, look no further than this Edamame and Egg Salad Recipe. Packed with protein, vibrant in color, and full of texture, this dish brings together two nutrient-dense ingredients—edamame and eggs—into one refreshing, versatile salad.
Whether you’re meal-prepping for the week, seeking a light lunch, or hunting for a post-workout recovery meal, this salad hits all the marks. Edamame, a young soybean, offers a plant-based protein punch and a slightly nutty flavor. Hard-boiled eggs provide richness and a creamy texture that blends perfectly with the salad’s crisp veggies and light, zesty dressing.
Recipe Overview
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Prep Time: 10 minutes
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Active Time: 10 minutes
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Resting Time: 0 minutes
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Total Time: 20 minutes
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Servings: 4
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Cuisine: Fusion / Asian-inspired
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Course: Lunch, Dinner, Salad, Side Dish
Equipment Needed
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Medium pot (for boiling eggs and edamame)
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Mixing bowl
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Knife and cutting board
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Slotted spoon
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Salad spinner (optional)
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Small whisk or fork (for dressing)
Ingredients
For the Salad:
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1 cup shelled edamame (frozen or fresh)
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4 hard-boiled eggs, peeled and chopped
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1 cup cucumber, diced
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½ cup cherry tomatoes, halved
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¼ cup red onion, thinly sliced
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2 tablespoons fresh parsley or cilantro, chopped
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2 cups mixed greens or baby spinach (optional, for a heartier salad)
For the Dressing:
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2 tablespoons olive oil
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1 tablespoon rice vinegar or lemon juice
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1 teaspoon Dijon mustard
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½ teaspoon honey (optional)
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Salt and black pepper to taste
Instructions
Step 1: Cook the Edamame
Bring a pot of water to a boil. Add the shelled edamame and cook for 4–5 minutes (or according to package instructions). Drain and rinse under cold water to stop the cooking. Let it cool.
Step 2: Boil the Eggs
Place eggs in a saucepan and cover with water. Bring to a boil, then lower heat to simmer for 10 minutes. Transfer eggs to an ice bath for 5 minutes before peeling and chopping.
Step 3: Make the Dressing
In a small bowl, whisk together olive oil, rice vinegar (or lemon juice), mustard, honey, salt, and pepper until emulsified. Set aside.
Step 4: Assemble the Salad
In a large bowl, combine the cooked edamame, chopped eggs, cucumber, cherry tomatoes, red onion, and herbs. Toss gently to mix.
Step 5: Add Dressing
Pour the dressing over the salad and mix again until everything is evenly coated. If using greens, layer them in the serving bowl and spoon the mixture over the top.
Step 6: Serve or Chill
Serve immediately, or refrigerate for 15–30 minutes if you prefer it cold. It holds up well in the fridge for up to 2 days.
Nutrition
| Nutrient | Amount |
| Calories | 230 kcal |
| Protein | 14 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Sugars | 2 g |
| Fat | 15 g |
| Saturated Fat | 3 g |
| Sodium | 280 mg |
Flavor Profile
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Nutty and earthy from the edamame
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Creamy richness from eggs
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Fresh and crisp from cucumber and onion
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Bright and tangy from the mustard vinaigrette
The balance of creamy and crunchy textures, along with the fresh, zesty dressing, makes each bite satisfying and full of flavor.
Why You’ll Love This Edamame and Egg Salad Recipe
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High-protein, low-carb meal
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Ready in 20 minutes or less
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Vegetarian and gluten-free
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Great for meal prep and leftovers
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Customizable with seasonal vegetables or toppings
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Filling but light – ideal for clean eating
Serving Ideas
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As a main dish for lunch
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Alongside grilled chicken or tofu
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Inside a wrap or pita for a protein-packed sandwich
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As a side salad at brunch or dinner
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On top of toast with a sprinkle of chili flakes
FAQs
Q1: Can I use frozen edamame?
Absolutely. Just make sure it’s shelled and cook it according to the package directions before adding it to the salad.
Q2: How long does the salad last in the fridge?
Up to 2 days in an airtight container. It’s best eaten fresh but holds up well.
Q3: Can I make it vegan?
Yes. Simply leave out the eggs and replace them with tofu, chickpeas, or extra edamame.
Q4: What’s the best way to cook perfect hard-boiled eggs?
Simmer for 10 minutes, then transfer to an ice bath immediately. This method makes peeling easy and yolks creamy, not chalky.
Q5: Is this salad keto-friendly?
Yes! With low carbs and high protein and fat, it fits well into a keto or low-carb lifestyle
