Protein-packed egg salad

Throw together this tasty salad for lunch or dinner and benefit from long-lasting energy.

Protein-packed egg salad

Pesto is a cheeky ingredient that adds serious flavour to mealtimes and is often on hand in the fridge. Add pre-cooked chicken or even a sprinkle of feta cheese to this dish if you're in need of more protein, and enjoy!

Serves 2 Prep time 5 Cook time 5



  • 4 boiled eggs
  • 1 avocado - peeled and sliced into cubes
  • 70g dried quinoa or one packet of pre-cooked
  • Small bag of greens
  • Cherry tomatoes - chopped
  • 1 tablespoon vegetarian pesto
  • Sprinkle of chilli flakes
  • Salt and pepper
  • Drizzle of olive oil - if needed


  1. If using dried quinoa, cook in a pan of water with a stock cube and simmer until cooked. This should take around 20-minutes but check the packet instructions to be safe.
  2. Put your eggs on the boil and cook for 5-6 minutes.
  3. After your quinoa is cooked, place into a bowl and mix in the pesto, salt and pepper and chilli flakes, if you fancy a kick!
  4. Take your eggs off the hob, rinse with cold water, peel and slice into quarters.
  5. Stir in the avocado, greens and tomatoes and gently add the eggs and tuck in!

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