A new twist on the classic Egg Salad with dill and rocket mingled together with tangy dill salad dressing that creates creamy magic on a plate.
Our Favourite Ways to Eat Eggs.
Growing up, I loved egg salad sandwiches, but with all the funny faces I got at school, I was too scared to bring it. Yes, there was an eggy smell, but the creamy egg concoction was just too yummy!
Obviously now, as an adult, I cook eggs all the time. Making up for lost time, maybe? There are so many ways to eat eggs! My kids love soft boiled eggs for breakfast – super runny with crunchy warm toast soldiers and their perfect comfort dinner meal would be a hot bowl of steamed rice topped with a fried egg and drizzled with salty soy sauce. Plus we all love a Japanese style savoury steamed egg custard and no doubt I love an easy salad with egg.
Not Your Usual Egg Salad
Of course, we have evolved a little from the classic salad with egg that is primarily crushed hard-boiled egg and mayonnaise. For this cheap salad recipe, I have upped the sophistication from the usual egg salad with dill, peppery rocket and salty capers.
I also prefer a less gluggy mess (if that is even a term) so I opted not to mash hard-boiled eggs with the dill salad dressing. Everything combined delivers an easy salad recipe that is delicious and does not break the bank.
Are Eggs A Good Source Of Protein?
Eggs are such a versatile ingredient and a great source of protein. They are a low-carb, low-calorie and cheap source of protein. One egg provides 6 to 8 grams of protein which is approximately ⅛ of the daily protein intake for the average-sized person. The perfect ingredient to bulk up cheap salads
Why I Love Egg Salad with Dill and Rocket
I love this cheap salad recipe because it is so simple to whip up and perfect as a toast topper. Working from home, you can never have enough quick and easy toast topper ideas! Ha. To be honest, I could write a cookbook on toast toppers alone. And if you are not working from home, it can easily be transported in your lunchbox with the dill salad dressing on the side.
I love how the creamy egg salad is offset by anise-like dill, tangy capers and peppery rocket. Plus the dill salad dressing is deliciously velvety with pops of seeded mustard stirred throughout. All combined together makes a tasty lunchbox creation.
How to Make Egg Salad with Dill and Rocket
How To Make the Perfect Soft Boiled Egg
For this egg salad, I am not wanting super runny eggs as it will be very messy when you assemble the salad. What I am looking for is for the white to be on the firmer side and the yolk is soft but not watery.
There are varying techniques on how to achieve this. I will share with you my version of how to make soft boiled eggs.
Fill a large saucepan with cold water. Try not to overcrowd your eggs so make sure if you have a large enough saucepan.
Using a ladle, gently lower your eggs into the water. Be careful not to drop the eggs as you will crack the shell when it hits the bottom.
Bring the saucepan to the boil, then simmer the eggs for 4 minutes for soft boiled eggs. Best to put a timer on if you have one.
After 4 minutes, remove the eggs from heat and place in a bowl of cold water or place under running water for 30 seconds. This will stop the eggs from further cooking and also helps with peeling.
Peel the eggs and then cut the eggs into quarters or you can gently break them into smaller pieces.
Cooking time for soft-boiled eggs may also vary depending on the size of your eggs. I usually buy large eggs (70g), so this is the timing for large eggs.
Prepare the Salad
Wash and pick some of the dill fronds at the top of the bunch. You will need approximately ½ cup for the salad. Keep the remainder for the dill salad dressing.
Wash and rinse rocket leaves.
How to Make Dill Salad Dressing
This creamy dill salad dressing can be used not only in egg salad but would work perfectly over potato salads or drizzled over steamed fish. It can be stored in the fridge for up to a week.
I prefer to use a mason jar to mix it all up. It is up to you, as you can mix it in a bowl as well.
Add mayonnaise, seeded mustard, olive oil and lemon juice to a mason jar.
Finely chop the dill and add to the mason jar. Shake well until mayonnaise, olive oil and lemon juice is well combined.
How to Assemble the Salad
On a large serving plate, start with layering the rocket leaves. Then add the soft-boiled eggs on top. Drizzle dill salad dressing over eggs and rocket leaves. Scatter capers and dill fronds to finish. Season with salt and pepper to taste.
So simple yet deliciously effective. The dill salad dressing will mingle with the soft boiled eggs and create a creamy mixture that is heaven, yet no gluggy mess. Plus with the peppery rocket and pops of tangy capers, everything works like magic.
On this occasion, I have layered my egg salad with dill and rocket as a toast topper which is perfect for brunch or lunch dates. However, you do not need to do this. It works perfectly without toast!
It would also be beautiful to serve a large platter when you have a crowd to feed. Match it with our Risoni Salad with Hot Smoked Salmon and Crab and your meal is complete.
More Easy Salad Recipes:
- Asian Pear Salad with Soba and Hot Smoked Salmon
- Tamari Seeds and Baby Gem Lettuce Salad
- Apple, Pear, Almond and Watercress Salad
- Grilled Apricot Salad with Prosciutto
- Cauliflower Rice Salad with Cannellini Beans
Easy Salad Dressing Recipes:
Egg Salad with Dill and Rocket
- Fill a large saucepan with cold water.
- Using a ladle, gently lower your eggs into the water. Be careful not to drop the eggs as you will crack the shell when it hits the bottom.
- Bring the saucepan to the boil then simmer the eggs for 4 minutes for soft boiled eggs.
- After 4 minutes, remove the eggs from heat and place in a bowl of cold water or place under running water for 30 seconds. This will stop the eggs from further cooking and also helps with peeling.
- Peel the eggs and then cut the eggs into quarters or you can gently break them into smaller pieces.
- Wash and pick some of the dill fronds at the top of the bunch.
- Wash and rinse rocket leaves.
- Add mayonnaise, olive oil, seeded mustard and lemon juice to a mason jar.
- Finely chop the dill and add to the mason jar.
- Shake well until mayonnaise, olive oil and lemon juice is well combined.
- On a large serving plate, layer rocket leaves.
- Add the soft-boiled eggs on top.
- Drizzle dill salad dressing over eggs and rocket leaves.
- Finally, scatter capers and dill fronds to finish.
- Season with salt and pepper to taste.
- Serve with warm toast for brunch.
- This recipe includes enough eggs to serve 4 people as a brunch meal but if you are cooking for less, just estimate 2 eggs per person.
- Cooking time for soft-boiled eggs may also vary depending on the size of your eggs. This cooking time is estimated for large eggs (70g).
- This egg salad recipe is considered gluten-free but double-check the brand of mayonnaise you use in case.