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Artichoke Egg Salad

This savory salad combines hard-boiled eggs, artichoke hearts, arugula, balsamic vinaigrette, and cherry tomatoes—perfect for lunch, dinner, or as a side.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
310 calories per serving


> 4 large eggs
> 1 pint cherry tomatoes
> 2 tbsp olive oil
> 1 (14 oz) can artichoke hearts
> 1/2 cup sliced black olives
> 1/2 cup Nature's Promise® Balsamic Vinaigrette
> 1 (5 oz) pkg arugula


Boil the eggs in water for 10 min. Drain and rinse under cold water for 1 min. While eggs cook, set the cherry tomatoes on a baking sheet and drizzle with olive oil. Broil on high for 5 min. or until tomatoes burst and are slightly charred. Drain the artichoke hearts and chop into ½-inch cubes.
Peel and dice the hard-boiled eggs and toss with artichoke hearts, roasted tomatoes, olives, and vinaigrette. Spoon mixture over arugula just before serving.

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