Irish Pub Salad Egg (Printable Version)

Crisp greens, creamy eggs, sharp cheddar, and tangy mustard dressing create a vibrant Irish salad.

# What You Need:

→ Vegetables

01 - 4 cups mixed salad greens (romaine, butter lettuce, or baby spinach)
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, sliced
04 - 1 cup radishes, thinly sliced
05 - 1 cup shredded carrots
06 - 1/2 small red onion, thinly sliced

→ Protein & Dairy

07 - 4 large eggs
08 - 4 oz sharp Irish cheddar cheese, cubed or sliced

→ Crunch & Garnish

09 - 1/2 cup croutons
10 - 2 tbsp chopped chives or scallions

→ Dressing

11 - 3 tbsp extra virgin olive oil
12 - 1 tbsp whole grain mustard
13 - 2 tsp apple cider vinegar
14 - 1 tsp honey
15 - Salt and black pepper, to taste

# How to Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes. Transfer eggs to ice water to cool completely before peeling and halving.
02 - In a small bowl, whisk together olive oil, whole grain mustard, apple cider vinegar, honey, salt, and black pepper until emulsified.
03 - In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, radishes, shredded carrots, and red onion. Toss gently to distribute evenly.
04 - Arrange hard-boiled egg halves and Irish cheddar cheese over the vegetables. Sprinkle croutons and chopped chives or scallions across the top.
05 - Drizzle the mustard vinaigrette over the salad immediately before serving. Serve with Irish ale or crisp cider if desired.

# Expert Tips:

01 -
  • The combination of creamy egg and sharp cheddar creates this incredible richness that feels indulgent while still being a salad
  • That mustard vinaigrette has this way of making every vegetable taste brighter and more alive
  • It comes together in under 30 minutes but tastes like something that required way more effort
02 -
  • Never dress a salad with eggs until you're ready to serve or those creamy yolks will start to break down and make everything soggy
  • The secret to restaurant-style presentation is arranging ingredients in sections rather than tossing everything together
  • Room temperature ingredients for the dressing help it emulsify better than cold ones straight from the fridge
03 -
  • Dry your washed greens thoroughly or the dressing will slide right off instead of coating them
  • Let the dressing sit for at least 10 minutes before using to let all those flavors really meld together

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