Half-Boiled Egg and Vegetable Salad
A refreshing salad combining the tender texture of half-boiled eggs with crisp vegetables for a balanced, light meal. This thai-inspired asian ready in about 20 minutes pairs half-boiled egg, sliced cucumber, julienned radish for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1, half-boiled egg
- 1/2 cup, sliced cucumber
- 1/2 cup, julienned radish
- 1/2 avocado
- 1/2 lime
- 1 tsp sriracha
- 1/2 tsp chili flakes
Instructions
- Step 1: Boil 1 egg for 5 minutes, then cool and slice into halves. Set aside.
- Step 2: In a bowl, combine 1/2 cup cucumber, 1/2 cup radish, and 1/2 avocado. Toss gently to mix.
- Step 3: Squeeze 1/2 lime juice over the salad, then stir in 1 tsp sriracha and 1/2 tsp chili flakes until evenly distributed.
- Step 4: Top with half-boiled egg slices and serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Boiled Egg and Vegetable Salad take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Boiled Egg and Vegetable Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep half-boiled egg from drying out.
Can I substitute ingredients in Half-Boiled Egg and Vegetable Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Boiled Egg and Vegetable Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Boiled Egg and Vegetable Salad?
Thai asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
