Irish Pub Salad Hard Eggs (Printable)
Colorful salad featuring mixed greens, hard-boiled eggs, cheddar, and tangy mustard dressing.
# What You'll Need:
→ Salad Base
01 - 4 large eggs
02 - 4 cups mixed salad greens (romaine, arugula, butter lettuce)
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, sliced
05 - 1/2 red onion, thinly sliced
06 - 1 cup cooked baby potatoes, halved
07 - 1/2 cup sharp Irish cheddar cheese, cubed
08 - 1/4 cup pickled beets, sliced
→ Mustard Vinaigrette
09 - 3 tbsp extra virgin olive oil
10 - 1 tbsp apple cider vinegar
11 - 1 tsp Dijon mustard
12 - 1 tsp whole-grain mustard
13 - 1 tsp honey
14 - Salt and freshly ground black pepper to taste
→ Garnish
15 - 2 tbsp fresh chives or parsley, chopped
# Directions:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover tightly, and let stand for 10 minutes. Transfer eggs to an ice-water bath for 5 minutes to stop cooking, then peel and halve.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, whole-grain mustard, honey, salt, and pepper until fully emulsified. Set aside at room temperature until serving.
03 - Arrange mixed salad greens across a large serving platter or individual plates. Distribute cherry tomatoes, cucumber slices, red onion, baby potato halves, cubed cheddar cheese, and pickled beets evenly over the greens.
04 - Nestle halved hard-boiled eggs throughout the salad. Drizzle mustard vinaigrette generously over the entire salad just before serving.
05 - Sprinkle chopped fresh chives or parsley over the top as finishing garnish. Serve immediately with vinaigrette on the side for additional dressing if desired.
# Expert Tips:
01 -
- The sharp Irish cheddar and creamy eggs make it satisfying enough for dinner, not just a side dish
- It comes together in under 30 minutes but looks like something from a proper pub menu
02 -
- The potatoes and eggs should be at room temperature before assembling, cold ingredients kill the flavor of the vinaigrette
- This salad waits well for about an hour dressed, but the greens start to wilt after that
03 -
- Use a vegetable peeler to shave the cheddar into thin ribbons instead of cubes, it distributes more evenly
- Invest in a good whisk, it makes emulsifying the vinaigrette so much easier