The classic egg salad is a popular favourite, especially as a quick go-to for lunch and is sold in cafes and supermarkets. Of course your egg salad will taste even better when you make it yourself with my egg recipe that I am sharing today!  

Please note that If you are vegan, use tofu in the recipe instead.

It is super easy, quick and simple to make, without compromising on the delicious, satisfying taste of this classic dish.

Eggs are packed with nutrients and are very healthy.  They are high in protein, which contributes to the important function of building muscle.  

Cucumbers have a high-water content, and its refreshing taste is what makes cucumbers much-loved by many. This will contribute towards keeping you hydrated while giving your salad a juicy fresh crunch.

All colour bell peppers make a wonderful source of vitamins A and C, and potassium. 

Hope keeping these great health benefits in mind with this delightful salad will make you feel great as a part of your wellness journey.


Salad Dressing:

Juice of ½ lemon

½ tsp honey

½ tsp mustard

½ tsp olive oil

Pinch of sea salt to taste

Black pepper to taste


Handful of rocket leaves

1 tomato, diced

½ orange pepper, diced

½ cup cucumber, diced

2 boiled eggs, diced

1. In a small bowl, add the lemon juice, honey, mustard and olive oil. Sprinkle a pinch of sea salt and grind some black pepper to taste. Mix the dressing, and set aside.

2. On a large plate, spread the rocket leaves to create your nice salad base. Place your diced tomato, orange pepper, cucumber and eggs on top of your rocket leaves base.

3. Pour dressing all over salad, bringing it to life. Enjoy!