Hard-Boiled Egg Mediterranean Bowl
Total time33 min
Prep time15 min
Cook time13 min
5.0(23)
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Learn more →Ingredients
2 servings
For the eggs
- 4 large eggs
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp fresh lemon juice
- 1 tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
For the bowl
- 2 cups baby arugula
- 1 cup baby spinach
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced into half-moons
- ½ cup roasted red peppers, drained and sliced
- ¼ cup kalamata olives, pitted and halved
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately reduce the heat to a gentle boil and cook for 11 minutes.
- 2
Transfer the eggs to a bowl of ice water and let them sit for 5 minutes until fully cooled. Peel and slice each egg in half lengthwise.
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