Irish Pub Salad Egg (Printable View)
Colorful Irish pub-style salad with fresh greens, hard-boiled eggs, cheddar, and tangy dressing.
# What You’ll 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
# Cooking Steps:
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, then peel and halve.
02 - In a small bowl, whisk together olive oil, whole grain mustard, apple cider vinegar, honey, salt, and black pepper until emulsified.
03 - Combine salad greens, cherry tomatoes, cucumber, radishes, carrots, and red onion in a large salad bowl. Toss gently to distribute evenly.
04 - Arrange hard-boiled egg halves and Irish cheddar cheese over the salad. Scatter croutons and chopped chives or scallions across the top.
05 - Drizzle with mustard vinaigrette immediately before serving to maintain crisp texture.
# Expert Tips:
01 -
- The mustard vinaigrette cuts through rich cheddar and creamy eggs like a conversation that just works
- Every forkful delivers that satisfying crunch to cream ratio that makes pub food so addictive
02 -
- The ice bath step for eggs is not optional, it stops the cooking instantly and makes peeling actually pleasant instead of a battle
- Making the dressing first allows the flavors to meld while you prep everything else, giving the mustard time to work its magic
03 -
- Let your cheddar come to room temperature before cubing, cold cheese has less flavor and a waxy texture
- Massaging a tiny bit of olive oil into the greens before tossing keeps them crisp for hours