Egg and Green Bean Salad
PakistaniWeight ManagementDesi eggsEasy
A fresh salad of boiled egg and green beans with lemon and mustard — crunchy, light and protein-rich, with almost no oil.
Prep time10 min
Cook time8 min
Total time18 min
Servings2
Ingredients
- 2 eggs, boiled
- 1 cup green beans, trimmed and halved
- 1 tbsp lemon juice
- 1/2 tsp mustard powder or 1 tsp mustard paste
- 1/2 tsp salt
- A pinch of black pepper
- 1 tsp oil
- Fresh coriander for garnish
Method
- Boil the eggs for 10 minutes, cool, peel and quarter.
- Blanch the green beans in boiling water for 3–4 minutes until bright green and just tender, then cool.
- Whisk lemon juice, mustard, oil, salt and pepper into a light dressing.
- Combine the beans and egg quarters and toss with the dressing.
- Garnish with coriander and serve immediately.
Nutrition — estimated per serving
Calories (estimate)180 kcal
Protein (estimate)12 g
Fat (estimate)9 g
Carbs (estimate)7 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Blanch the beans briefly so they stay bright green and crunchy. Food safety: eggs must be fully boiled. Allergens: contains egg and mustard. Substitute: use peas or broccoli instead of green beans, or skip the mustard for a plainer dressing. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.