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Delicious Caprese Egg Salad with tomatoes, basil, and eggs in a bowl

Caprese Egg Salad


  • Author: Ranime
  • Total Time: 15 minutes (plus chilling time)
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A fresh and flavorful twist on classic egg salad, inspired by the Caprese salad. This recipe combines hard-boiled eggs with juicy cherry tomatoes, fresh basil, and creamy mozzarella, all dressed in a light balsamic vinaigrette. It’s perfect for sandwiches, lettuce wraps, or served on crackers.


Ingredients

– 8 Large Eggs
– 1 cup Cherry or Grape Tomatoes, quartered
– 1/2 cup Fresh Mozzarella Pearls (Bocconcini), quartered
– 1/2 cup Mayonnaise
– 1/4 cup Fresh Basil Leaves, finely chopped
– 2 tablespoons Red Onion, finely minced
– 1 tablespoon High-Quality Olive Oil
– 1 teaspoon Dijon Mustard
– Salt and Freshly Ground Black Pepper to taste
– Balsamic Glaze for drizzling (optional)


Instructions

  1. Place the chopped hard-boiled eggs in a medium mixing bowl.
  2. Add the quartered cherry tomatoes, mozzarella pearls, and sliced basil to the bowl.
  3. In a small separate bowl, whisk together the Greek yogurt (or mayonnaise), olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until smooth.
  4. Pour the dressing over the egg mixture and gently toss to combine, being careful not to break up the eggs too much.
  5. Taste and adjust seasoning if necessary.
  6. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
  7. Serve chilled on bread, in lettuce cups, or with crackers.

Notes

  • For a creamier texture, use mayonnaise instead of Greek yogurt.
  • This salad is best eaten the day it is made but can be stored in an airtight container in the refrigerator for up to 2 days.
  • For added flavor, use a high-quality balsamic glaze instead of vinegar for a sweeter, thicker dressing.
  • If you don’t have mozzarella pearls, you can dice a fresh mozzarella ball into small cubes.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes (assuming pre-boiled eggs)
  • Category: Salad, Lunch
  • Method: No-Cook
  • Cuisine: Italian-Inspired

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 180
  • Sugar: 2g
  • Sodium: 280mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 12g
  • Cholesterol: 190mg