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Have you ever tried adding scrambled eggs to a tossed, green vegetable salad? It’s such an easy, delicious, and SUPER QUICK way to add protein to a salad to make it more filling!

Green salad topped with scrambled eggs in a white bowl.

Ok hear me out, friend! Adding scrambled eggs to a green veggie salad may be EVEN BETTER than the usual hard-boiled eggs. I decided to try doing this one day for lunch, months ago, because I was in a rush and cooking scrambled eggs is quicker than hard-boiling them. I’ve been hooked ever since.

To be clear, this “recipe” is for scrambled eggs on a salad, not a mashed egg salad (like the ones you find in the deli section). If you’re searching for healthier version of the latter, check out my mashed avocado boiled egg salad (it’s also a hit)!

A green salad with scrambled eggs simply just works – they’re warm, perfectly textured, and go with most common salad ingredients from a flavour perspective. You can enjoy this for any meal of the day – breakfast, lunch, or dinner. I personally love whipping this up for a quick lunch at home.

I’ve included suggested salad ingredients in this post, along with a homemade tamari and nutritional yeast salad dressing, but you’re welcome to take this as inspiration and add scrambled eggs to any salad you desire.

As a dietitian, I always recommend adding a source of quality protein to a salad to make it more filling (particularly if you’re planning to enjoy it as a whole meal). If you’re looking for a different way to add protein to a healthy salad recipe, this post is for you.

Ingredients needed

This salad recipe requires 3 “base ingredients” and then a salad dressing, as desired. I’ve listed out the ingredients for a homemade tamari and nutritional yeast salad dressing that I personally paired with this scrambled egg salad:

  1. Baby greens: You can use any tender, mixed or single-ingredient baby greens! Think something along the lines of baby spinach, arugula, or a spring mix. This makes it so easy to grab a couple handfuls from the container, no prep involved 🙂
  2. Raw veggies: For this salad, you can chop up any raw veggies you have on hand! I like using ones like sweet bell peppers, cherry tomatoes, carrots, or cucumber.
  3. Eggs: I recommend 2 large eggs per person (if you’re making this for more than just yourself). 3 large eggs works too if you’re really hungry and want more protein!
  4. Olive oil: This will be used for the salad dressing.
  5. Lemon: Again, for the salad dressing. I’d recommend freshly squeezed lemon juice if possible.
  6. Tamari: For the salad dressing, can be swapped with soy sauce. Use a low-sodium one if needed. Likewise, you can find gluten-free tamari if you follow a gluten-free diet.
  7. White vinegar: I recommend either white wine vinegar or apple cider vinegar.
  8. Nutritional yeast: This yellow-coloured yeast adds a delicious “cheesy” flavour and slight thickness to this salad dressing, as well as plenty of B-vitamins. Please do not confuse it with traditional baker’s yeast – that will NOT taste good!!
  9. Garlic powder: I like the way this integrates smoothly into salad dressing, but you could use freshly minced garlic cloves as well.
  10. Mustard: Mustard helps to emulsify and thicken a salad dressing, and I promise you won’t find it has an overpowering mustard flavour here! I used a smooth/creamy dijon that is mild in taste and not grainy.
  11. Honey: Use a nice liquid honey that will combine easily with the rest of the salad dressing. Honey can be swapped with maple syrup if preferred, it adds a touch of sweetness to compliment the more acidic flavours.

As mentioned, you can totally pair this scrambled egg salad with your preferred salad dressing – homemade or store-bought! I personally LOVE this recipe with the Original and/or Caesar Dressing from Little Creek – I believe it’s only available in Canada, though. A caesar dressing would be another great choice!

Other salad topping ideas

Salad with scrambled eggs is super versatile! Here are some other yummy additions you can add – I’ve done them all 😉

  1. Nuts and/or seeds for an extra crunch. My personal favourite here is some raw pumpkin seeds (pepitas) and hemp seeds (hemp hearts).
  2. Sliced avocado, if you’d like some extra healthy fats and added creaminess.
  3. Cooked grains, like quinoa or farro. This is a great way to use up any leftover grains you have in the fridge, and helps to bulk up this salad even more.
  4. Cooked veggies, like roasted bell peppers, zucchini, or broccoli. Have some leftovers in the fridge? Add them to this salad to use them up!!

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Recipe ingredients laid out in small bowls.

Step-by-step: how to make salad with scrambled eggs

If you’re using a homemade salad dressing, or the one that I’ve included in this recipe, start by prepping that first. I like to do this by either shaking all the ingredients together in a small jar with a lid, or whisking them together in a small bowl. Set aside while you prep the rest of the salad.

Next, plate the salad greens and any other desired ingredients in a bowl. I like to do this before I scramble the eggs, so that the eggs can be added right after cooking. That way, they’ll be nice and warm and perfectly textured when you eat them!

After plating your salad greens, crack 2 eggs into a small bowl. Add some salt and pepper, then whisk them together (with a whisk or fork) until the eggs are well combined.

Heat a small pan on the stovetop, over medium. Add a touch of cooking oil, spray, or butter to the pan (I personally like using this avocado oil spray).

Now, the next part is personal preference depending on how you like your scrambled eggs. Personally, I LOVE a mix between Australian-style folded eggs and an American-style hard-scramble (versus something soft and creamy). I find the firmer texture works better when mixed with a salad.

To cook the eggs this way, I let the pan get fairly hot before pouring the whisked eggs inside. Then, I let the eggs sit for about 20 seconds, until they start to firm up a tiny bit along the edges/bottom.

I then place my spatula under the edge of the eggs (at any point in the pan), and slowly push the spatula around the sides of the pan (in a circular motion) OR towards the center. A thin layer of eggs will continue to set at the bottom of the pan – keep repeating the same motion until the eggs are mostly set/firm.

After a minute or two, the top of the eggs will likely still be a bit wet. At this point, I’ll flip the eggs to cook the top part for a few seconds and then remove from the heat.

Again, you can scramble the eggs any way that you’re accustomed to. This is just my personal favourite method 🙂

Green salad topped with scrambled eggs in a white bowl.

Once the eggs are cooked, immediately transfer them to the top of your salad. Pour the dressing over top, break up the eggs a little, and toss to combine before digging in!

Nutrition benefits of eggs

Eggs are an excellent source of complete, quality protein – 2 large eggs provide 13 grams.

Protein is essential for building lean muscles. It also helps to slow digestion, keeping you feeling full, satisfied, and energized for longer. Adding a quality protein source to salads is the KEY to making them an actually satisfying, full meal.

Eggs are also rich in various micronutrients, like:

  • vitamin A
  • vitamin D
  • vitamin E
  • vitamin B12
  • folate
  • iron
  • selenium
  • choline

Versatile, easy-to-cook, and a nutrition-powerhouse – you really can’t go wrong!

Tossed green salad with scrambled eggs.

More salad recipes with eggs:

Did you give this Salad With Scrambled Eggs Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Green Salad With Scrambled Eggs

Have you ever tried adding scrambled eggs to a tossed, green vegetable salad? It's such an easy, delicious, and SUPER QUICK way to add protein to a salad to make it more filling. This "recipe" is more of a guide that can be modified as desired – see notes for inspiration!
Green salad topped with scrambled eggs in a white bowl.
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Ingredients

  • 1.5 cups baby greens (like spinach, arugula, or spring mix)
  • Approx 1-2 cups chopped raw veggies (like bell peppers, cherry tomatoes, or carrots)
  • 2 large eggs
  • Cooking spray, oil, or butter (to scramble eggs)
  • Salt + pepper, to taste

Tamari-Nutritional Yeast Salad Dressing:

Instructions

  • If you're using a homemade salad dressing, or the one that I've included in this recipe, start by prepping that first. Shake all the dressing ingredients together in a small jar with a lid, or whisk them together in a small bowl. Set aside.
  • Plate the salad greens, chopped veggies, and any other desired salad ingredients (see notes for ideas).
  • Crack 2 eggs into a small bowl. Add some salt and pepper, then whisk them together (with a whisk or fork) until the eggs are well combined.
  • Heat a small pan on the stovetop, over medium. Add a touch of cooking oil, spray, or butter to the pan (I personally like using this avocado oil spray).
  • Pour whisked eggs into the pan and scramble as desired. I personally like a mix between folded eggs and hard-scrambled eggs (see blog post for detailed directions), but you can do creamier soft scrambled eggs if preferred!
  • Once the eggs are cooked, immediately transfer them to the top of your salad. Pour the dressing over top, break up the eggs a little, and toss to combine before digging in!

Notes

*LEFTOVERS/MAKE AHEAD OPTION: As this salad uses baby greens, leftovers will get soggy once mixed in the dressing. I’d recommend eating this right after preparing, but you can always prep the majority of the ingredients ahead of time and then toss in the dressing when you’re ready to dig in! Scrambled eggs are ok to make in advance and store in the fridge.
*RECIPE MODIFICATIONS: There are SO many ways to enjoy scrambled eggs over salad – this recipe is simply a guide. Here are some other yummy additions – I’ve tried them all 🙂
  • Nuts and/or seeds for an extra crunch. My personal favourite here is some raw pumpkin seeds (pepitas) and hemp seeds (hemp hearts).
  • Sliced avocado, if you’d like some extra healthy fats and added creaminess.
  • Cooked grains, like quinoa or farro. This is a great way to use up any leftover grains you have in the fridge, and helps to bulk up this salad even more.
  • Cooked veggies, like roasted bell peppers, zucchini, or broccoli. Have some leftovers in the fridge? Add them to this salad to use them up!!
  • While I love the dressing I shared here, you can totally pair this scrambled egg salad with your preferred salad dressinghomemade or store-bought! I personally really enjoy this recipe with the Original and/or Caesar Dressing from Little Creek – I believe it’s only available in Canada, though. A caesar dressing would be another great choice!

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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