Fridge Friend Recipes
Mustard Egg Salad with Pickles and Salad Leaves recipe
Creamy chopped eggs are brightened with mustard and served over crisp leaves with crunchy pickles. It is a simple, classic lunch with plenty of texture.
15 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 1 tbsp Mustard
- 40g Pickles
- 60g Salad leaves
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 120 kcal |
| Protein | 8.8 g |
| Carbohydrates | 3.8 g |
| Fat | 7.7 g |
| Saturated fat | 2.2 g |
| Fibre | 1.1 g |
| Sugar | 1.5 g |
| Sodium | 0.5 mg |
Why this works
A light, protein-containing salad that is relatively low in carbohydrate but moderately salty because of the pickles and mustard.
Protein and choline from eggs. Eggs provide complete protein and choline, which support muscle maintenance and normal brain function.
Low carbohydrate content. With only eggs, mustard, pickles and salad leaves, this dish is naturally low in carbohydrate and suitable for blood sugar-conscious eating.
Sodium from pickles and mustard. Pickles and mustard can add a meaningful amount of salt, so this recipe may not suit a low-sodium diet without adjustment.
Method
- Boil the eggs for 9-10 minutes, then cool, peel and chop them.
Start the eggs in cold water and bring them up to a gentle boil so the whites set evenly and the yolks stay creamy rather than chalky. Once cooked, cool them in cold water straight away to stop the cooking and make peeling easier.
- Mix the chopped eggs with mustard and a little chopped pickle.
Mash just enough to bind the mixture, leaving some larger egg pieces for a better texture rather than turning it into a paste. Add the pickle gradually so the salad stays tangy but not watery.
- Arrange the salad leaves on plates and spoon the egg mixture on top.
Make sure the leaves are thoroughly dry so the egg mixture sits neatly on top instead of sliding off. Pile the filling in the centre and keep the leaves loose and perky for a fresher-looking plate.
- Serve immediately, with extra sliced pickles on the side if you like.
If serving later than a few minutes, keep the egg mixture chilled because mustard and egg can lose their brightness at room temperature. Add the extra pickle at the last moment so it stays crisp and sharp.
Other Mustard Recipes
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