My favorite make-ahead Grilled Veggie and Dippy Egg Salad… trust me! 

Grilled Veggie and Dippy Egg Salad

Oh hey it’s me hanging out with my post-Mexico tan. Well, actually I’m writing this to you in advance and I kind of haven’t even left for vacation yet. I’m just trying to act like I have it together and like I plan and stuff. Ya know, adult life. And about the tan thing – we’ll see how that goes. I’m like reeeeallll Irish and German, so yeah. Was not blessed in the tan skin department. Self-tanner IS my best friend.

But you know what I am blessed with? The yummy salad making gene. I’ll take it as a compliment when my 6’3++ fiance actually asks to take my salads to lunch, not steak and potatoes (not because he doesn’t love them, he’s just into the whole balance thing, too). I have a philosophy that salads should never be boring and they’re the perfect way to get creative in the kitchen, even when you don’t feel like cooking.

The recipe I’m going to give you below is for 4 salads because I have this hope that you’ll grill all of the veggies as I did, chop the lettuce beforehand and top each pre-made salad with fresh fried dippy eggs as you go. Just a side note – you can totally do hard boiled eggs, too, but if you haven’t tried a salad topped with a dippy egg, just like, trust me on it, friend. You can always make the recipe smaller or larger to fit your needs. We’re not baking so don’t worry about messing anything up ratio wise.

Let’s get to it!

WHAT YOU’LL NEED (increments below in the printout):

Eggs

Lettuce

Yellow squash

Red pepper

Cherry or grape tomatoes

Salt

Pepper

Dressing of choice – I use lime juice and olive oil – about 1 tsp. of each per salad

WHAT YOU’LL DO:

Preheat the grill to medium. While it heats, cut the squash in half lengthwise. Cut the peppers in half and remove the seeds.

Place the squash and peppers on the grill for about 6-8 minutes a side, or until they char slightly and are tender. Remove from the grill and allow them to cool.

Chop the lettuce and slice the tomatoes in half. Chop the peppers and squash and place all of the vegetables evenly into portable containers or into bowls if you’re serving right away.

When you’re ready to eat – fry an egg over medium low heat for 4-6 minutes. Remove from the pan and slice onto the salad. Sprinkle 1/2 teaspoon of salt and pepper over each salad, if desired, and top with dressing of choice.

xoxx,

Miss AK

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Grilled Veggie and Dippy Egg Salad

• Author: Miss AK
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 1x

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Ingredients

• 8 eggs
• 1 c. romaine lettuce (one large bag)
• 2 yellow squash
• 2 red pepper
• 1-pint cherry or grape tomatoes
• 1 tsp salt, divided
• 2 tsp pepper, divided

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Instructions

1. Preheat the grill to medium. While it heats, cut the squash in half lengthwise. Cut the peppers in half and remove the seeds.
2. Place the squash and peppers on the grill for about 6-8 minutes a side, or until they char slightly and are tender. Remove from the grill and allow them to cool.
3. Chop the lettuce and slice the tomatoes in half. Chop the peppers and squash and place all of the vegetables evenly into portable containers or into bowls if you’re serving right away.
4. When you’re ready to eat – fry an egg over medium low heat for 4-6 minutes. Remove from the pan and slice onto the salad. Sprinkle 1/2 teaspoon of salt and pepper over each salad, if desired, and top with dressing of choice.