16 Ideas for Salad with Eggs That Pack in the Protein

Cobb Salad

Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here’s a fresh take, with all the original appeal and an extra special presentation. —Taste of Home Test Kitchen

Chef Salad

For much of the year, I can use my garden’s produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio

Veggie Nicoise Salad

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois

Classic Egg Salad

Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Michigan

Spinach Salad with Hot Bacon Dressing

After having a salad like this at a restaurant years ago, I came up with this recipe. It is especially good when the spinach comes right from the garden to the table.

Warm Asparagus Salad with Eggs

Most low-carb dieters love bacon and eggs. This is a new way to combine these favorites into something elevated and different. It’s great when you have leftover hard-boiled eggs. —Laura Wilhelm, West Hollywood, California

Ham and Swiss Salad in a Jar

Home cook Stacy Huggins from Valley Center, California, sent us a great recipe for a ham and Swiss salad, and we turned it into this lunchbox-friendly version. —Taste of Home Test Kitchen

Nicoise Salad

This garden-fresh salad is a feast for the eyes as well as the palate. Add some crusty bread and you have a mouthwatering meal.

Curried Egg Salad

A curry kick gives this egg salad big appeal. We love it when the weather gets warm. —Joyce McDowell, West Union, Ohio

Avocado Egg Salad Toast

I had a surplus of avocados after purchasing too many for an event. A few days later, I was making egg salad sandwiches for lunch and had the fantastic idea to use avocado to bind it together instead of traditional mayo. Not only was this version unbelievably delicious but the healthy fats in the avocado make this a much better option than the traditional mayo-laden version. —Shannon Dobos, Calgary, Alberta

Barbecue Pork Cobb Salad

My lunchtime salad gets way more interesting topped with barbecue pork, cheddar cheese and creamy avocado. It’s as satisfying as it is scrumptious. —Shawn Carleton, San Diego, California

Chicken Nicoise Salad

This salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you’ll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey

Kale & Bacon Salad with Honey-Horseradish Vinaigrette

Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. —Elizabeth Warren, Oklahoma City, Oklahoma

Grandma's Spinach Salad

With all its fresh ingredients, this pretty spinach salad was my grandma’s favorite. Even my little ones like it (but don’t tell them spinach is good for them)! —Shelley Riebel, Armada, Michigan

BLT Chicken Salad

Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. —Cindy Moore, Mooresville, North Carolina

Mediterranean Cobb Salad

I’m a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like the classic Cobb salad. I’ve replaced typical chicken with crunchy falafel that’s just as satisfying. —Jenn Tidwell, Fair Oaks, California

Salad with Egg FAQ

What’s the best way to hard-boil eggs?

There are dozens of theories about the best way to boil an egg. I like to start with room-temperature eggs and add them to boiling water. Then, once the water returns to a boil, I drop the temperature and let them simmer for 10 minutes.

While the eggs cook, I prepare a bath of super cold water (ice water is even better). When the 10 minutes are up, I scoop up the eggs with a slotted spoon and gently put them into the cold water bath. Let the eggs cool thoroughly before peeling.

How long are hard-boiled eggs good for?

Store hard-boiled eggs (in their shells) in the refrigerator for up to one week.

Should I eat salad with egg warm or cold?

It depends on the ingredients. If the salad is made with lettuce, such as a chef’s salad, it will be best served chilled. Other salads, like a spinach salad with hot bacon dressing, are best when served warm. A good rule of thumb is that salads made with cooked vegetables or hot dressings can be served at a variety of temperatures, while salads made with raw vegetables and room temperature or refrigerated dressings will likely be best cold.