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Boiled Egg Salad on a white plate with a small bowl of salad dressing
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5 from 5 votes

Boiled Egg Salad

Boiled Egg Salad is the most versatile salad recipe ever! A unique egg salad, bulk it up or trim it down.Make it ahead of time and serve it to a crowd! 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: Australian, International
Keyword: eggs, salad recipe
Servings: 10
Calories: 218kcal
Author: Adrianne

Equipment

  • Serving platter
  • Instant Pot (or saucepan)
  • Saucepan (or Instant pot)

Ingredients

Boiled Egg Salad

  • 8 eggs free range
  • 2 cups spinach leaves
  • 500 grams green beans Note 1
  • 1 continental cucumber
  • 250 grams cherry tomatoes
  • 350 grams speck Note 2

Mustard Yoghurt Drizzle

  • ½ cup Greek Yoghurt Note 3
  • 2 tbs Djion Mustard
  • 1 tsp cracked pepper

Instructions

Boiled Egg Salad

  • Prepare your green beans by using a knife to cut each end off then cut each bean in half.
  • Add your beans to a heat proof bowl, sprinkle with the salt, then pour boiling water over to cover them. Allow to sit like this for 3 -4 mins then drain and set aside.
  • Use a knife to slice the cucumber into thin pieces
  • Remove the rind from the speck and cut into chunky pieces
  • USe a knife to cut the tomatoes in half
  • Boil your eggs for 6 mins (either in the Instant Pot or the Stove top). Use kitchen tongs to transfer to a cold water bath immediately after cooking.
  • Add the oil to a fry plan and cook speck for 4-5 mins at a medium-low heat until crispy. Transfer to a bowl and use paper towel to absorb any excess oil
  • Combine Greek Yoghurt and Mustard in a small bowl and stir to mix together, season with cracked black pepper
  • Peel eggs and cut in half
  • Start to layer your ingredients on a serving platter, starting with the spinach, then beans, followed by tomatoes and cooked speck.
  • Top the salad with the hard boiled egg halves
  • Serve with Mustard Yoghurt drizzle

Mustard Yoghurt Drizzle

  • Combine low fat Greek Yoghurt and Djion mustard in a small bowl and use a spoon to stir until consistently mixed together.
  • Top with cracked pepper

Video

Notes

  • Note 1 Cooking the green beans by pouring boiling water over them and letting them sit is SO EASY. A tiny bit of salt and you are good to go. The beans stay nice and crunchy this way. 
  • Note 2 Speck is a smoked pork product and is very similar to bacon but a little bit chunkier and chewier. You can find it in the deli section or in some cold meat sections of the supermarket. You can use bacon also if you prefer. 
  • Note 3 Using Greek Yoghurt is my all time favourite way to make a dressing for salad. It gives you a thick and creamy dressing without using cream or mayo! If you want the dressing to be thick and dollop like, simply stir together. If you want it to be thinner and drizzle like use a blender or food processor to combine. 

Nutrition

Calories: 218kcal | Carbohydrates: 5g | Protein: 10g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 154mg | Sodium: 292mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1233IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 2mg