Irish Pub Salad Hard Boiled Eggs (Printable)

A vibrant salad with mixed greens, hard-boiled eggs, cheddar, and tangy mustard dressing, inspired by Irish fare.

# What You Need:

→ Salad Components

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 or shredded
08 - 1/4 cup pickled beets, sliced (optional)

→ 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

# How to Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath, 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 emulsified.
03 - Arrange mixed salad greens on a large serving platter or individual plates. Top with cherry tomatoes, cucumber slices, red onion, halved baby potatoes, and cubed cheddar cheese. Add pickled beets if using.
04 - Nestle halved hard-boiled eggs into the salad. Drizzle mustard vinaigrette generously over the top just before serving. Sprinkle with chopped fresh chives or parsley.

# Expert Tips:

01 -
  • The combination of warm potatoes and cold greens creates this incredible temperature contrast that wakes up your palate
  • That mustard vinaigrette clings to every nook and cranny, turning humble vegetables into something crave-worthy
02 -
  • The vinaigrette can be made up to three days ahead and kept in a sealed jar, just give it a vigorous shake before using because separation is natural
  • Hard-boiled eggs keep in their shells for up to a week in the refrigerator, so you can boil them the day before and save yourself the step
03 -
  • Invest in a good whisk because a fork will not properly emulsify your vinaigrette and you will end up with oil pooled at the bottom of your salad bowl
  • Dry your salad greens thoroughly after washing, otherwise water clings to the leaves and prevents the dressing from coating properly

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