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Snack recipe · from the recipe book

Herby Egg and Bulgur Chopped Salad

Tender hard-cooked eggs and chewy bulgur tossed with crisp romaine, sweet corn, juicy tomatoes and fresh herbs in a lemony, garlicky tahini dressing.

Herby Egg and Bulgur Chopped Salad

Ingredients

  • 6 large300 gEggs
  • ¾ cup100 gBulgur, dry
  • 1 cup260 gWater
  • 4¼ cups chopped200 gRomaine lettucechopped
  • 1⅓ cups200 gCherry tomatoesquartered
  • ½ medium (8 in.)150 gCucumberdiced
  • ¾ cup120 gCorn kernels, canned, drained
  • ¼ cup chopped40 gRed onionfinely diced
  • ⅓ cup chopped20 gFresh parsleychopped
  • ⅔ cup sprigs6 gFresh dillchopped
  • 3½ tbsp50 gTahini
  • 2½ tbsp40 gLemon juice
  • 1 clove3 gGarlicgrated
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Bring a medium pot of tap water (not the measured water) to a boil, lower in the eggs and simmer 11 minutes, until the whites and yolks are fully set and reach 160°F (71°C). Move the eggs to a bowl of cold water.
  2. Empty the pot, add 200 g of the measured water and bring to a boil. Stir in the bulgur, cover, take off the heat and let stand 12 minutes; fluff and spread on a plate to cool.
  3. Make the dressing: whisk the tahini, lemon juice, garlic, half the salt and the remaining 60 g of the measured water until smooth and pourable.
  4. Peel the eggs and cut them into quarters.
  5. In a large bowl, combine the romaine, cherry tomatoes, cucumber, canned corn kernels, red onion, parsley, dill and cooled bulgur; season with the remaining half of the salt and the black pepper.
  6. Toss the salad with the tahini dressing, top with the eggs and dust the eggs with the paprika.

Contains: Egg, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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