Fridge Friend Recipes
Golden Mustard Egg Salad recipe
Creamy chopped eggs with a sharp mustard dressing, brightened with a little ketchup and salad cream. A quick, satisfying lunch served over crisp leaves or with crackers.
15 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 3 tbsp Mayonnaise
- 2 tbsp Salad cream
- 1 tsp Mustard
- 1 tsp Ketchup
- 1 pinch Salt
- 1 pinch Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 290 kcal |
| Protein | 12.5 g |
| Carbohydrates | 4.5 g |
| Fat | 23.5 g |
| Saturated fat | 4.5 g |
| Fibre | 0 g |
| Sugar | 2.2 g |
| Sodium | 420 mg |
Why this works
Rich, creamy and protein-containing, but relatively high in fat and sodium for a small serving.
High-quality protein. Eggs provide complete protein plus nutrients such as vitamin B12 and choline, which support muscle maintenance and normal nervous system function.
Cholesterol and saturated fat. The combination of eggs, mayonnaise and salad cream increases total fat and saturated fat, so portion size matters if you are watching heart health.
Sodium from condiments and added salt. Mayonnaise, salad cream, mustard, ketchup and the pinch of salt all contribute to sodium, making this less suitable for a low-salt diet.
Method
- Place the eggs in a saucepan, cover with cold water and bring to the boil. Simmer for 9 minutes, then cool under cold running water, peel and chop.
Keep the water at a steady simmer rather than a fierce boil, so the shells are less likely to crack and the whites stay tender. If the yolks show a grey-green rim after peeling, they have been cooked a touch too long.
- In a bowl, mix the mayonnaise, salad cream, mustard and ketchup until smooth.
Whisk until the dressing looks glossy and evenly pale gold, with no streaks of mustard or ketchup left behind. If it seems too thick to coat the eggs smoothly, loosen it with a teaspoon of water or a little extra salad cream.
- Stir the chopped eggs through the dressing and season with salt and black pepper if using.
Fold rather than stir hard, or the eggs will break down into a paste instead of staying in neat pieces. Stop as soon as everything is evenly coated so the salad keeps a good contrast between creamy dressing and chunks of egg.
- Serve straight away, or chill briefly for a firmer salad.
If chilling, cover the bowl so the surface does not dry out and the flavours do not pick up fridge smells. A short rest of 15 to 20 minutes will firm the salad without making the eggs rubbery.
Other Mustard Recipes
Rich Cheese and Egg Salad Gratin
25 min · A bubbly, savoury gratin of salad, eggs and cheese with a gentle creamy finish. It is a comforting way to turn simple ingredients into a proper meal.
Savoury Salad Cream Egg Bake
25 min · A simple baked egg dish with a creamy salad cream topping and a hint of mustard. Comforting, tangy and easy to make for brunch or lunch.
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