Fridge Friend recipes
Creamy Mustard Egg and Salad Toss recipe
A warm, creamy salad with softly cooked eggs and a tangy mustard dressing, finished with plenty of crisp leaves and a little cheese for richness.
15 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 2 tsp Mustard
- 75ml Single cream
- 120g Bagged salad
- 40g Cheese
- 15g Butter
| Nutrition | Per serving |
|---|---|
| Calories | 343 kcal |
| Protein | 18.5 g |
| Carbohydrates | 4.2 g |
| Fat | 28.7 g |
| Saturated fat | 14.8 g |
| Fibre | 1.5 g |
| Sugar | 2 g |
| Sodium | 380 mg |
Why this works
A rich, low-carbohydrate salad dish that is fairly high in protein but also high in saturated fat and energy due to the cream, cheese and butter.
High-quality protein. Eggs and cheese provide complete protein, which supports muscle maintenance and satiety.
Micronutrients from eggs and greens. Eggs contribute vitamin B12, vitamin D and choline, while the bagged salad adds folate and vitamin K.
Saturated fat to watch. Single cream, butter and cheese make this dish high in saturated fat, so it may not suit those aiming to lower cholesterol.
Method
- Boil the eggs for 7-8 minutes, then cool under cold water, peel and halve them.
- Whisk the mustard with the single cream and a pinch of salt and black pepper if using, until smooth.
- Warm the butter in a pan and briefly toss the bagged salad just until lightly wilted, then tip into bowls.
- Stir the cheese through the warm salad, spoon over the mustard cream, and top with the eggs.
Prefer the classic version? Mustard Mayonnaise Egg Salad
Other Creamy Recipes
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