Summer Egg Salad for Two

Wren’s Little Nest
by Wren’s Little Nest
2 Servings
15 min

This light and refreshing salad is one of my go-to lunches for the summer. It’s satisfying and filling with the addition of the hard boiled eggs, and is perfect for those hot days when you don’t want to turn on the oven and cook.

The beauty of this dish is that you can prep all of the ingredients in large quantities and quickly put it together for lunch throughout the week. I love this salad so much that I really don’t mind eating it several times a week. The recipe below is the perfect size for two!

For the base of the salad I like to start with a bed of iceberg lettuce. It’s sweet, crunchy and so refreshing! The addition of fresh dill adds even more flavor and the eggs and pita chips help to bulk up the salad and make it more substantial.

I kept the dressing simple, however the secret to it, is to use a seasoned vinegar. This can easily be found at most local grocery stores. You can use apple cider vinegar as a substitute but I find that a bit too strong compared to the mild flavor the seasoned vinegar has.

So the next time you are looking for a light and refreshing lunch option, why not give this salad a try? And although this isn’t your typical creamy, mayo based egg salad it is still just as delicious!

Begin with a few handfuls of fresh crisp iceberg lettuce.

Add in the chopped cucumber and hard boiled eggs.

Garnish with green onions and fresh dill.

Drizzle the salad dressing and give the salad a toss before serving.

I love adding some baked pita chips, or croutons to this salad for some extra crunch.

I hope you love this simple yet delicious salad as much as I do!

This is the vinegar that I like to use for this salad.

Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
Show Nutrition Info
Hide Nutrition Info
  • 1/4 cup olive oil
  • 3 tbsp seasoned vinegar
  • 1 tsp minced garlic
  • salt and pepper to taste
Salad Base
  • A few big handfuls of washed and chopped iceberg lettuce
  • 3 green onions chopped
  • 2-3 hard boiled eggs
  • 1/2 cucumber chopped
  • 1/3 cup fresh dill
  • pita chips for garnish

Whisk together the ingredients for the dressing, and set aside.
Add a few large handfuls of iceberg lettuce to a large bowl.
Add in the chopped hard boiled eggs, cucumber, green onions and dill.
Drizzle over the dressing and toss.
Garnish with pita chips and enjoy!
  • Try adding in chopped radishes for even more flavor.
  • Double or triple the recipe for the dressing to use throughout the week.