Irish Pub Salad Egg

The first time I encountered this salad was in a tiny pub in Kilkenny where the bartender insisted a proper salad needed the same heartiness as a stew. I laughed, watching him arrange hard-boiled eggs and sharp cheddar with the same care he poured pints.

Last March, my sister declared she was done with wimpy salads that left her hungry an hour later. We made this together while a rainstorm battered the windows, and she actually went back for seconds.

Ingredients

• Mixed salad greens: Romaine holds up beautifully against the dressing while baby spinach adds that tender contrast
• Cherry tomatoes: Halving them releases their juices into the salad, creating little pockets of brightness
• English cucumber: Leave some skin on for texture, but peel strips in a pattern for that pub-style presentation
• Fresh radishes: Thinly sliced, they add this peppery bite that wakes up everything else on the plate
• Shredded carrots: They bring natural sweetness that balances the sharp cheddar perfectly
• Red onion: Paper thin slices are crucial here, you want the flavor without the harsh aftertaste
• Large eggs: Eight minutes gives you that ideal golden yolk, slightly jammy but set enough to slice cleanly
• Irish cheddar: The sharp aged variety is nonnegotiable, mild cheese disappears in this combination
• Croutons: Homemade from day old bread or store bought, just make sure they are genuinely crisp
• Fresh chives: Their mild onion flavor bridges the gap between the eggs and the sharper red onion
• Extra virgin olive oil: Use something you would happily drizzle on bread, it carries the mustard flavor
• Whole grain mustard: Those tiny seeds create texture in the dressing that smooth mustard cannot match
• Apple cider vinegar: Adds brightness without the harsh acidity of white vinegar
• Honey: Just enough to tame the mustard and vinegar, letting them play nice together

Instructions

Perfect those eggs:

Start with cold water and eggs straight from the fridge, bringing everything to temperature together prevents that frustrating peeling situation where half the white comes off with the shell

Whisk the dressing until it clings to itself:

The mustard acts as an emulsifier, so keep whisking until the oil and vinegar become one thick, golden suspension that coats the back of a spoon

Build your rainbow base:

Toss the greens, tomatoes, cucumber, radishes, carrots, and onion together gently, treating each component with respect so nothing gets bruised or broken

Arrange the showstoppers on top:

Fan those halved eggs like little suns across the salad surface, tucking cubes of cheddar into the nooks and crannies where they will surprise lucky forkfuls

Finish with the final touches:

Scatter croutons and chives over everything like confetti, then drizzle that mustard vinaigrette at the very last moment so the croutons stay crunchy

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This salad became a regular at our Sunday family dinners, the kind of meal where everyone reaches across the table to steal the last cheddar cube. Even my dad, who treats salad with suspicion, asked for the recipe.

Making It Your Own

The beauty of this salad is how it welcomes additions while keeping its soul intact. I have tossed in warm roasted potatoes when the weather turned particularly cold, transforming it into a meal that sticks to your ribs.

The Perfect Egg Every Time

After years of overcooked, rubbery eggs with that unappetizing gray ring around the yolk, I finally learned that timing matters more than technique. Eight minutes gives you that perfect texture where the white is set but the yolk still has some luxury to it.

Pub Style Presentation

There is something about how this salad looks when it is plated with a bit of care, the colors vibrant against each other like a stained glass window. The contrast of bright orange cheddar against the deep green lettuce and those pristine white eggs makes people pause before they even pick up a fork.

• Use the widest bowl you own, shallow salads lose their appeal quickly
• Serve the dressing on the side if you are meal prepping for the week
• A warm crusty loaf on the side turns this into a proper dinner

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This salad has become my answer to people who claim salads cannot be satisfying. Something about that combination of protein, crunch, and sharp flavors just works.

Recipe FAQs

→ How do I hard boil eggs perfectly for this salad?

Place eggs in cold water and bring to a boil. Simmer gently for 8 minutes, then transfer to ice water to cool before peeling. This method ensures creamy yolks without overcooking.

→ Can I substitute the sharp Irish cheddar cheese?

Yes, you can use similar flavorful cheeses like sharp white cheddar or aged gouda to maintain richness and texture.

→ What dressing ingredients create the tangy flavor?

The vinaigrette combines whole grain mustard, apple cider vinegar, honey, olive oil, salt, and pepper for a balanced tangy and slightly sweet taste.

→ Are there protein additions recommended for this salad?

For extra protein, consider adding sliced grilled chicken or smoked salmon to complement the eggs and cheese.

→ How can I make this salad gluten-free?

Simply replace regular croutons with gluten-free versions or omit them entirely without impacting the overall flavor.