Irish Pub Salad Egg

The first time I had a salad like this was at a tiny pub in County Cork, where the bartender insisted that a proper salad should feel just as satisfying as a hot meal. I was skeptical until that first bite of sharp cheddar against creamy egg and that punchy mustard dressing brought everything together. Now it's my go-to when I want something fresh but still hearty enough to stick to my ribs.

Last St. Patrick's Day, I made this for friends who were expecting the usual heavy fare. There was this moment of silence when everyone first took a bite, followed by someone asking why we don't eat like this all the time. The plate was empty before I could even sit down with my own serving.

Ingredients

• 4 cups mixed salad greens: I love using a mix of romaine for crunch and butter lettuce for that tender melt in your mouth texture
• 1 cup cherry tomatoes: Look for ones that feel heavy and give slightly when you press them, that's how you know they're sweet and juicy
• 1 cup cucumber: English cucumbers work beautifully here since they have thinner skin and fewer seeds
• 1 cup radishes: Thinly sliced, they add this gorgeous peppery bite that cuts through the rich cheese
• 1 cup shredded carrots: They bring this natural sweetness and the most gorgeous color to the bowl
• 1/2 small red onion: Soaking the sliced onion in cold water for 10 minutes takes away that harsh raw bite
• 4 large eggs: Room temperature eggs peel so much more easily after boiling
• 4 oz sharp Irish cheddar cheese: The sharpness is non-negotiable here, mild cheese just disappears into the salad
• 1/2 cup croutons: Homemade croutons from day-old bread are infinitely better than store-bought
• 2 tbsp chopped chives: Fresh chives add this delicate onion flavor that's way more subtle than actual onion pieces
• 3 tbsp extra virgin olive oil: Use the good stuff here since it's really the backbone of the dressing
• 1 tbsp whole grain mustard: Those little mustard seeds create this incredible texture in the dressing
• 2 tsp apple cider vinegar: Adds just enough brightness to make all the flavors pop
• 1 tsp honey: Balances the sharp mustard and vinegar without making the dressing sweet
• Salt and black pepper: Freshly ground black pepper makes such a difference in the final taste

Instructions

Perfect those eggs:

Place your eggs in cold water, bring to a boil, then reduce to a gentle simmer for exactly 8 minutes. I've found that immediately plunging them into an ice bath makes peeling practically effortless.

Whisk up the magic:

Combine the olive oil, mustard, vinegar, honey, salt, and pepper in a small bowl. The key is whisking until it's completely emulsified and slightly thickened.

Build your colorful base:

In a large salad bowl, toss together all those gorgeous vegetables. I like to use my hands to gently mix everything so nothing gets bruised or damaged.

Arrange with intention:

Place those beautiful halved eggs and cubes of sharp cheddar right on top. Scatter your croutons and fresh chives across the salad like you're finishing a painting.

Dress and serve immediately:

Drizzle that mustard vinaigrette over everything right before serving. Toss gently at the table so everyone can see those beautiful colors before they get all mixed up.

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This salad has become my answer to every what should I bring gathering. There's something about seeing people's faces light up when they realize a salad can be this satisfying and complete. It's not just food anymore, it's become this thing I share when I want to show someone I care.

Making It Your Own

Sometimes I'll add warm grilled chicken or smoked salmon when I need something more substantial. The beauty is that the base is so forgiving and accommodating of whatever you're craving or have on hand. I've even made it with roasted potatoes instead of croutons for a heartier twist.

The Dressing Game

That mustard vinaigrette has become my go-to for almost every salad I make now. I keep a jar of it in the fridge and find myself putting it on everything from grain bowls to roasted vegetables. Something about the combination of sharp mustard and sweet honey just works everywhere.

Timing Is Everything

I've learned to prep all my vegetables first and make the dressing while the eggs cook. This way everything comes together at the perfect temperature and nothing sits around waiting.

• Make extra dressing and keep it for quick salads throughout the week
• Hard-boiled eggs keep perfectly in the fridge for up to 5 days
• The salad base without dressing can be prepped hours ahead and covered tightly

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Every time I make this, I'm transported back to that cozy pub in Ireland where good food and better company made everything feel right with the world.

Recipe FAQs

→ What type of greens work best in this salad?

Mixed greens like romaine, butter lettuce, or baby spinach provide an ideal fresh and crisp texture.

→ How should the eggs be prepared?

Eggs are hard-boiled for 8 minutes, cooled in ice water, peeled, and halved before adding to the salad.

→ Can the dressing be adjusted for different tastes?

Yes, substituting whole grain mustard with Dijon can offer a smoother, milder vinaigrette flavor.

→ Are there any suggested additions for extra protein?

Grilled chicken or smoked salmon can be added for more protein and variety.

→ How can this salad be made gluten-free?

Use gluten-free croutons or omit them entirely to keep the salad gluten-free.