Irish Pub Salad Hard Eggs

The first time I encountered this salad was at a tiny pub in Cork where the bartender insisted I try something beyond the usual soda bread. He brought out this massive bowl with vibrant beets staining everything purple and these perfect golden egg halves nestled between the greens. I've been making it ever since, usually when I want something substantial but still fresh.

Last winter my sister came over for lunch and literally licked her plate clean, then asked if I could make it again for her book club meeting. It's become one of those dishes that people assume took hours to assemble but really just needs a bit of chopping and a good whisk.

Ingredients

• 4 large eggs: Fresh eggs peel easier after the ice bath trick I learned from my grandmother
• 4 cups mixed salad greens: I like combining peppery arugula with mild butter lettuce for texture variety
• 1 cup cherry tomatoes: The sweet ones really balance the sharp cheese and tangy dressing
• 1 cup cucumber: English cucumbers work best since they have fewer seeds and thinner skin
• 1/2 red onion: Soaking the sliced onion in ice water for 10 minutes takes away that harsh bite
• 1 cup cooked baby potatoes: Roasting them beforehand adds extra flavor but boiled works fine too
• 1/2 cup sharp Irish cheddar: The sharpness matters here mild cheese disappears in all those vegetables
• 1/4 cup pickled beets: Optional but that purple staining is part of the charm if you ask me
• 3 tbsp extra virgin olive oil: Good oil makes a difference since the dressing is simple
• 1 tbsp apple cider vinegar: White vinegar works but cider has this nice fruity undertone
• 1 tsp Dijon mustard: This creates the creamy base for the vinaigrette
• 1 tsp whole grain mustard: Those little mustard seeds add texture and visual interest
• 1 tsp honey: Just enough to balance all the acidity without making it sweet
• Salt and pepper: Fresh cracked pepper especially nice with the eggs
• 2 tbsp fresh chives or parsley: Chives add this subtle onion flavor that ties everything together

Instructions

Perfect those eggs:

Place eggs in cold water bring to a rolling boil then immediately cover and remove from heat for exactly 10 minutes. The ice bath shock afterwards makes peeling effortless and keeps that bright yellow center from developing that gray ring nobody wants.

Whisk up the magic dressing:

Combine both mustards with honey first then slowly drizzle in the oil while whisking to create that emulsified magic. Finish with vinegar and season aggressively because the raw vegetables need that punch of flavor.

Build your colorful base:

Start with greens on your serving platter then arrange each ingredient in sections rather than tossing everything together. It looks impressive coming to the table and lets people see all those beautiful colors.

Nestle in those golden gems:

Gently press the halved eggs into the salad so they feel anchored not just perched on top. They should look like they belong there cradled among the potatoes and greens.

The grand finale:

Drizzle that mustard dressing right before serving because the wilted greens disappointment is real. Sprinkle fresh herbs across the top and watch how the colors pop even more against that golden dressing.

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This salad has saved me countless times when friends drop by unexpectedly and I need something that looks impressive but comes together quickly from pantry staples.

Making It Your Own

I've discovered that adding some crispy bacon or smoked salmon transforms this from a side dish into something that could easily stand as a main course for a light dinner.

The Bread Situation

Thick slices of warmed soda bread or dark rye make perfect companions for soaking up any extra dressing that finds its way to the bottom of the bowl.

Timing Everything Right

The real secret is boiling those eggs first so they can cool while you prep everything else. I usually chop all my vegetables before even starting the dressing so everything stays organized and stress free.

• Keep those beets separate until serving unless you want that pretty purple situation everywhere
• The potatoes can be cooked up to a day ahead and kept cold in the refrigerator
• Leftovers actually hold up pretty well if you store the dressing separately

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There's something deeply satisfying about a salad that feels like a meal but still leaves you light enough for a second helping.

Recipe FAQs

→ How do I hard boil the eggs perfectly?

Place eggs in cold water, bring to a boil, then remove from heat and let stand covered for 10 minutes before cooling in ice water for easy peeling.

→ Can I use other types of cheese?

Yes, feta or blue cheese can replace cheddar for a different tangy flavor profile in this salad.

→ What can I add for extra flavor?

Crispy bacon or smoked salmon add savory depth and complement the creamy eggs and sharp cheddar well.

→ Is this salad suitable for vegetarians?

Yes, it contains eggs and dairy but avoids meat, making it suitable for vegetarians who consume those.

→ What side works well with this salad?

Traditional rye or soda bread pairs nicely, enhancing the Irish pub-inspired theme.