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edamame egg recipes salad

High Protein Edamame Egg Salad

A quick, protein-packed edamame egg salad with 20g of protein per serving. Ready in just 20 minutes, it works as a lunch, side dish, or snack — and is perfect for meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Salad / Lunch
Cuisine: American
Calories: 321
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked edamame shelled
  • 4 hard-boiled eggs chopped
  • 2 cups mixed greens
  • ¼ cup red onion finely diced
  • ¼ cup olive oil
  • 1 tbsp lemon juice
  • 1 tbsp mustard Dijon or prepared
  • Salt and pepper to taste
  • Fresh herbs to taste dill or chives, optional

Equipment

  • Medium pot (for boiling eggs)
  • Large mixing bowl
  • Colander / strainer
  • Salad spinner (for greens)
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Airtight storage containers

Method
 

  1. Boil the Eggs
    Place eggs in a pot and cover with cold water by one inch. Bring to a rolling boil, then remove from heat, cover, and let rest for 10–12 minutes. Transfer to an ice bath for at least 15 minutes, then peel and chop.
  2. Prepare the Edamame
    Cook edamame for 5–7 minutes until tender. Rinse with cold water to preserve the vibrant green color. Pat dry thoroughly.
  3. Make the Dressing
    In a large bowl, whisk together olive oil, lemon juice, mustard, salt, and pepper.
  4. Combine
    Add the chopped eggs, edamame, mixed greens, and red onion to the bowl.
  5. Toss Gently
    Fold everything together gently to preserve the texture — avoid overmixing so the eggs don't become mushy.
  6. Season & Rest
    Taste and adjust seasoning. Let the salad rest for 30 minutes in the fridge for the flavors to develop.
  7. Serve
    Serve chilled as a salad, in lettuce wraps, stuffed in avocado halves, or over a grain bowl.

Notes

  • Hard-boil eggs a day ahead and store unpeeled in the fridge for up to 1 week to save time.
  • Drain and dry edamame well — excess moisture makes the salad watery.
  • Let the assembled salad rest 30 minutes in the fridge before serving for best flavor.
  • Store in an airtight container for up to 3–5 days in the refrigerator.
  • Keep dressings and bread/wraps separate until serving to preserve texture.
 

🧾 Nutrition (Per Serving)

Nutrient Amount
Calories 321 kcal
Protein 20 g
Carbohydrates 18 g
Fat 38 g
Saturated Fat 7 g
Cholesterol 210 mg
Sodium 420 mg
Fiber 6 g
Sugar 4 g
 
For creamier yolks and easier peeling, use eggs that are at least a week old and always transfer them straight from boiling water into an ice bath — this stops the cooking instantly and makes peeling effortless.