Soft boiled egg salad

This egg salad recipe is a heavenly combination of fresh and vibrant salad and herbs with just-cooked eggs and a beautiful dressing. If you prefer you can hard boil the eggs and you can chop them through the salad. You can even shake in a touch of creme fraiche with the dressing.


  • couple of handfuls of chopped lettuce or mixed leaves
  • a handful of fresh herbs; I used basil, mint and chives
  • half a pepper, sliced thinly
  • 2in of cucumber, chopped
  • a few baby tomatoes, quartered longways
  • a quarter of a small red onion, thinly sliced (optional)
  • 2 free range organic eggs, softly boiled
  • a good glug of extra virgin olive oil
  • a tablespoon of white balsamic or white wine vinegar 
  • sea salt to taste

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Toss all the salad ingredients in a large bowl with the oil, vinegar and salt. Test for flavour and add a bit more oil, vinegar or salt if needed. Now peel the eggs under cold water (hold them under water while peeling), then halve them and lay them on the salad.

If you want a creamier dressing shake the olive oil, vinegar and salt in a bottle with a tablespoon of full fat creme fraiche and a touch of Dijon mustard.

Nutrition Info


Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.

Good honest nutrition

A true friend is someone who knows you are a good egg even though you are slightly cracked.

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

Share this recipe

More recipes you might like

The key is not to overcook the courgettes; cut them chunky and yes soften them but not to a mush, they must retain some bite.
Just when you thought porridge couldn't get any better I added buttery caramelised apples and pecans with a dash of maple syrup. This is so good it made me cry.
Salty feta melted with juicy baby tomatoes, red onion, oregano, Romano peppers and extra virgin olive oil.
How to make cheese sauce is surely one of life’s fundamental cookery lessons; it should be taught at nursery school and would be if I were Prime Minister.