Irish Pub Salad Hard Eggs (Print Version)
Colorful salad with greens, hard-boiled eggs, cheddar, and tangy mustard dressing.
# What You Need:
→ Salad Components
01 - 4 large eggs, hard-boiled and halved
02 - 4 cups mixed salad greens (romaine, arugula, butter lettuce blend)
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, sliced into rounds
05 - 1/2 red onion, thinly sliced
06 - 1 cup cooked baby potatoes, halved
07 - 1/2 cup sharp Irish cheddar cheese, cubed or shredded
08 - 1/4 cup pickled beets, sliced
→ Mustard Vinaigrette
09 - 3 tablespoons extra virgin olive oil
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon whole-grain mustard
13 - 1 teaspoon honey
14 - Salt and freshly ground black pepper to taste
→ Garnish
15 - 2 tablespoons fresh chives or parsley, chopped
# Preparation Steps:
01 - Place eggs in a saucepan and cover with cold water by an 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 to stop cooking, then peel and halve.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, whole-grain mustard, and honey until emulsified. Season with salt and pepper to taste. Set aside at room temperature.
03 - Spread mixed salad greens evenly across a large serving platter or individual plates. Arrange cherry tomatoes, cucumber slices, red onion, baby potatoes, and Irish cheddar in sections over the greens.
04 - Nestle halved hard-boiled eggs throughout the salad. Distribute pickled beet slices evenly across the platter for color contrast.
05 - Drizzle mustard vinaigrette generously over the salad just before serving. Sprinkle with chopped fresh chives or parsley as finishing garnish.
# Expert Advice:
01 -
- The combination of creamy eggs and sharp cheddar creates this incredible richness that still feels light
- That dual mustard dressing brings just the right tangy kick to cut through all the hearty vegetables
02 -
- The dressing can be made up to three days ahead and actually gets better as those mustard flavors meld
- Room temperature eggs absorb dressing better than cold ones straight from the fridge
03 -
- A mixture of room temperature and cold ingredients creates the most interesting eating experience
- Letting the dressed salad sit for just 5 minutes before serving helps all those flavors start talking to each other