Edamame Egg Recipes Salad
This Edamame & Egg Salad combines the nutty flavor of edamame beans with the creaminess of chopped boiled eggs, enhanced by finely chopped onion, parsley, and pickled cucumber. It's a quick and nutritious option, perfect as a sandwich filling or a standalone dish.
Ingredients
- 2 tablespoons edamame beans shelled
- 2 boiled eggs finely or coarsely chopped
- 1 tablespoon onion finely chopped
- 1 to 2 tablespoons Japanese mayonnaise
- 1 tablespoon parsley finely chopped
- 1 tablespoon pickled cucumber finely chopped
- Salt and pepper to taste
Instructions
- If using frozen edamame beans, thaw them and place in a mixing bowl. Season with a pinch of salt.
- Add the chopped boiled eggs, onion, mayonnaise, parsley, and pickled cucumber to the bowl.
- Mix all ingredients until well combined.
- Season with salt and pepper to taste.
- Serve immediately as a sandwich filling or on its own.
Notes
- For added texture, consider incorporating diced celery or cherry tomatoes.
- Adjust the amount of mayonnaise to achieve your desired creaminess.
- This salad pairs well with whole-grain bread or fresh greens.