Jammy Egg Garden Salad with Lemon Dijon Dressing

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Fresh, colorful, and satisfying, this Jammy Egg Garden Salad combines crisp greens, juicy cherry tomatoes, red onion, and perfectly cooked eggs with creamy golden centers. A homemade lemon Dijon dressing brings everything together in less than 25 minutes.

Serve it as a healthy American lunch, a light dinner, or a flavorful side dish for grilled chicken, salmon, or steak.

Recipe Information

  • Prep time: 15 minutes
  • Cook time: 7 minutes
  • Total time: 22 minutes
  • Servings: 4
  • Category: Salad, Lunch
  • Cuisine: American
  • Diet: Vegetarian, gluten-free

Ingredients

For the salad

  • 6 large eggs
  • 5 ounces mixed spring greens (about 140 g or 6 packed cups)
  • 2 cups baby arugula (about 50 g)
  • 1½ cups red and yellow cherry tomatoes, halved (about 225 g)
  • ½ small red onion, very thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives, optional
  • Freshly ground black pepper, for serving
  • A pinch of flaky sea salt

For the lemon Dijon dressing

  • ¼ cup extra-virgin olive oil (60 ml)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey or pure maple syrup
  • 1 small garlic clove, finely grated
  • ½ teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

Instructions

1. Prepare an ice bath

Fill a medium bowl with cold water and ice cubes. Set it aside before cooking the eggs. The ice bath stops the cooking process and helps preserve the jammy golden yolks.

2. Cook the jammy eggs

Bring a medium saucepan of water to a gentle boil. Make sure there is enough water to cover the eggs completely.

Using a spoon, carefully lower the eggs into the boiling water. Cook them for exactly 7 minutes. Maintain a gentle boil so the eggs do not crack against one another.

For firmer but still creamy yolks, cook the eggs for 8 minutes.

3. Cool and peel the eggs

Transfer the cooked eggs immediately to the prepared ice bath. Allow them to cool for at least 5 minutes.

Gently tap each egg on the counter, then roll it under your palm to loosen the shell. Peel the eggs under a thin stream of cold water if necessary. Cut each egg in half lengthwise.

4. Make the dressing

Add the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, grated garlic, oregano, salt, and black pepper to a small jar.

Close the lid tightly and shake for 20 to 30 seconds, until the dressing looks smooth and lightly creamy. Taste and add a little more salt, lemon juice, or honey if needed.

5. Assemble the salad

Place the mixed greens and baby arugula in a large serving bowl. Add the cherry tomatoes, sliced red onion, parsley, and chives.

Drizzle approximately two-thirds of the dressing over the vegetables. Toss gently until the leaves are lightly coated.

Arrange the egg halves over the salad. Spoon the remaining dressing over the eggs and finish with flaky salt and freshly ground black pepper.

Serve immediately.

Tifa’s Recipe Tips

  • Use a timer: One extra minute can change a jammy yolk into a firm yolk.
  • Prevent cracked eggs: Lower the eggs carefully into the water instead of dropping them.
  • Slice the onion thinly: Soak it in cold water for 10 minutes if you prefer a milder flavor.
  • Keep the greens crisp: Wash and dry them thoroughly before adding the dressing.
  • Dress just before serving: Once dressed, delicate salad leaves begin to soften.

Optional Additions

You can personalize the salad with:

  • Sliced avocado
  • Crumbled feta or goat cheese
  • Crispy bacon
  • Toasted pecans or sunflower seeds
  • Sliced cucumber
  • Grilled chicken breast
  • Canned tuna or grilled salmon
  • Homemade garlic croutons

Storage Instructions

Store the vegetables, eggs, and dressing in separate airtight containers.

  • Cooked eggs: Up to 3 days in the refrigerator
  • Prepared dressing: Up to 5 days
  • Undressed salad vegetables: About 2 days

The assembled salad is best eaten immediately and is not suitable for freezing.

Estimated Nutrition

Per serving, without optional additions:

  • Calories: 310
  • Protein: 12 g
  • Carbohydrates: 10 g
  • Fat: 25 g
  • Fiber: 3 g
  • Sugar: 5 g

Nutrition values are approximate and depend on the ingredients used.