This Fresh and Crunchy Egg Salad Plate is one of my favorite ways to enjoy a light yet deeply satisfying meal. Creamy egg salad meets crisp veggies, rich avocado, and bold Mediterranean flavors all arranged beautifully on a bed of lettuce. It’s easy to put together, perfect for lunch or a hearty snack, and every forkful is refreshing, colorful, and nourishing.
Why You’ll Love This Recipe
I love how quick and customizable this recipe is. It takes minutes to prepare but feels like something I’d order at a café. The creamy egg salad balances perfectly with the crunch of fresh veggies, and that sprinkle of everything bagel seasoning on the avocado gives it a gourmet twist. It’s naturally gluten-free, packed with good fats and protein, and endlessly adaptable to what’s in my fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Hard-boiled eggs
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Mayonnaise or Greek yogurt
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Salt and black pepper
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Large lettuce leaves
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Avocado
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Cucumber slices
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Carrot sticks
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Cherry tomatoes or sliced tomatoes
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Kalamata olives
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Thinly sliced red onion
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Everything bagel seasoning
Directions
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Make the Egg Salad
I mash the hard-boiled eggs in a bowl and stir in either mayo or Greek yogurt, along with a pinch of salt and pepper. I like to keep it a bit chunky for extra texture. -
Prepare the Lettuce Base
I lay out fresh, crisp lettuce leaves on a large plate. They form the base for all the other ingredients and add a nice bite. -
Add the Egg Salad
I scoop a generous helping of egg salad onto one side of the lettuce bed, letting it anchor the dish. -
Arrange Veggies and Avocado
I cluster cucumber slices, carrot sticks, tomatoes, and red onion around the plate. Then I place half an avocado beside the egg salad and sprinkle it with everything bagel seasoning. -
Top with Olives and Serve
I scatter Kalamata olives across the plate and serve it right away while everything is fresh and vibrant.
Servings and Timing
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Servings: Serves 2
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Prep time: 10 minutes
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Cook time: 10 minutes (for boiling eggs)
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Total time: 20 minutes
Variations
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I swap Greek yogurt with sour cream or a vinaigrette for different flavor profiles.
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I like adding bell pepper strips or radishes when I want extra color and crunch.
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For a heartier meal, I serve it with toasted sourdough or quinoa on the side.
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Sometimes I turn this into lettuce wraps by placing egg salad and toppings directly in the leaves.
Storage/Reheating
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Storage: I store egg salad and chopped veggies in separate containers in the fridge for up to 3 days. Avocado is best cut fresh.
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Reheating: No reheating needed. I let everything sit at room temperature for 10 minutes before serving.
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Freezing: I don’t recommend freezing—it alters the texture of eggs and fresh produce too much.
FAQs
Can I use a different dressing instead of mayo or Greek yogurt?
Yes, I sometimes mix olive oil with Dijon mustard for a lighter version or even try a tangy vinaigrette.
What veggies can I substitute in this recipe?
I love swapping in seasonal favorites like bell peppers, radishes, snap peas, or asparagus depending on what’s available.
How can I make this dairy-free?
I use dairy-free mayo in the egg salad, and the rest of the ingredients are naturally dairy-free.
Can I prep this ahead for lunches?
Absolutely. I make the egg salad and chop the veggies ahead, then store them separately and assemble when I’m ready to eat.
Is it possible to make this vegan?
Yes, I replace the eggs with crumbled firm tofu and use a plant-based mayo or yogurt alternative. The rest of the plate works perfectly.
Conclusion
This Fresh and Crunchy Egg Salad Plate has become one of my go-to meals when I want something quick, colorful, and deeply satisfying. It’s light yet filling, simple but packed with flavor. Whether I’m serving it for myself or styling it up for guests, it always feels like a treat.
