Egg salad with butternut squash, pepper and zucchini
Egg salad with butternut squash, pepper and zucchini is ready in 35 minutes (25 hands-on) and has 425 kcal and 24 g of protein per serving. One serving costs about $1.62. Prices from Walmart, 2026.
- Total time
- 35 min
- Hands-on
- 25 min
- Calories
- 425 kcal
- Cost per serving
- $1.62
Ingredients (Serves: 2)
- Eggs330 g
- Butternut squash180 g
- Bell pepper200 g
- Zucchini200 g
- Onion70 g
- Olive oil20 g
- Sweet paprika2 g
- Cheddar cheese (optional)60 g
Method
Cook the eggs in boiling water for 10 minutes; cool them under cold running water, peel and cut into quarters.
Meanwhile, cut the butternut squash into small cubes, dice the pepper and zucchini and slice the onion thinly.
Heat the olive oil in a pan and cook the squash for 5 minutes. Add the pepper, zucchini, onion and sweet paprika and cook for 8 more minutes, stirring, until tender.
Divide the warm vegetables between plates, top with the eggs, season with salt and pepper and finish with the grated cheddar.
Nutrition per serving
| Calories | 425 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 25 g |
| Sugars | 11 g |
| Fat | 27 g |
| Fiber | 6 g |
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