Quick & Tasty Jamie Oliver Egg Salad Recipe for Lunch Lovers

Jamie Oliver’s egg salad bursts with unexpected Mediterranean flavors that transform a classic dish into something extraordinary.

Bold ingredients dance together, creating a vibrant symphony of taste and texture.

The recipe captures sunshine on a plate, blending robust herbs and zesty elements that wake up your palate.

Fresh eggs become the canvas for a culinary masterpiece that challenges traditional salad expectations.

Delicate leaves and crisp vegetables provide perfect counterpoints to rich, creamy components.

Each forkful promises a delightful journey through layers of carefully balanced ingredients.

This innovative approach elevates a simple egg salad into a gourmet experience that will impress even discerning food lovers: prepare to be amazed.

Why Jamie Oliver’s Egg Salad Is Always a Win

• Boost Flavor Complexity: Jamie Oliver's egg salad transforms ordinary eggs into a gourmet experience by combining anchovies, lemon zest, herbs, and homemade chili salt, creating layers of unexpected taste sensations.
• Quick Culinary Elegance: This recipe delivers restaurant-quality results in just 25 minutes, making sophisticated cooking accessible for home chefs who want impressive meals without complicated techniques.
• Texture Party on a Plate: The dish offers delightful contrasts between soft boiled eggs, crisp lettuce and chicory leaves, crunchy chili salt, and creamy salad cream, ensuring every bite feels exciting and multidimensional.
• Versatile Serving Style: Perfect for light lunches, elegant brunches, or sophisticated appetizers, this egg salad can be easily adapted for different dining occasions while maintaining its sophisticated yet approachable character.

What Goes Into Jamie Oliver’s Egg Salad

Main Ingredients:

• Eggs: Fresh, high-quality eggs are the star of this salad, providing protein and rich flavor.
• Anchovies: Salty, umami-packed fish that add depth and richness to the dish.
• Parsley, Chives: Fresh herbs that bring bright, aromatic notes and green color to the salad.

• Lemon Zest, Lemon Juice: Citrusy ingredients that add brightness and help balance the rich flavors.
• Garlic: Pungent ingredient that provides a sharp, intense flavor to the salad cream.
• Sea Salt, Chili: Creates a spicy and salty seasoning that elevates the overall taste.

• Lettuce: Crisp inner leaves that provide a fresh, crunchy base for the salad.
• Chicory: Slightly bitter green that adds texture and complexity to the dish.
• Cress: Delicate, peppery herb used as a final garnish for added flavor and visual appeal.

Easy Steps for Jamie’s Egg Salad

Step 1: Prepare Anchovy Marinade

Combine anchovies with anchovy oil, fresh lemon zest, and lemon juice in a mixing bowl. This marinade will create a rich, tangy base for 4 servings.

Step 2: Chop Fresh Herbs

Carefully remove parsley leaves and finely chop them alongside chives. Add a portion of the chopped herbs to the anchovy marinade bowl.

Step 3: Create Creamy Salad Dressing

In a separate bowl, peel and crush garlic. Whisk together remaining salad cream ingredients. Season with salt and pepper to taste. Set aside.

Step 4: Make Spicy Chili Salt

Use a pestle and mortar to crush 1 red chili with sea salt, creating a flavorful seasoning. Set aside.

Step 5: Cook Perfect Eggs

Boil eggs in salted water for 6 minutes. Immediately transfer to cold water to stop cooking. Carefully peel eggs once cooled.

Step 6: Prepare Salad Greens

Select inner round lettuce leaves. Thinly slice chicory roots and separate leaves. Arrange on serving plate.

Step 7: Garnish and Finish

Sprinkle remaining chopped herbs over eggs. Cut cress into halves and place decoratively.

Step 8: Final Serving

Dust eggs with spicy chili salt. Divide anchovies among eggs. Drizzle marinade over top. Serve with creamy salad dressing on the side.

Tips for Creamy and Bright Egg Salad

• Crush Anchovies Strategically: Break down anchovies finely to distribute their rich, salty flavor evenly throughout the egg salad.
• Select Herb Vibrancy: Snip parsley and chives moments before mixing, capturing their peak aromatics and bright green color.
• Control Buttermilk Flow: Pour buttermilk in small increments, stirring between additions to achieve a creamy, never-soggy texture.
• Moderate Chili Heat: Grate or finely mince chili to spread subtle warmth without overwhelming the delicate egg base.
• Master Egg Precision: Remove eggs from boiling water exactly at 6-7 minutes for a luxuriously soft, custard-like yolk that blends smoothly.

Store Egg Salad with Freshness in Mind

• Vacuum Sealing: Remove excess air using a vacuum sealer before storing egg salad in an airtight container. This method significantly extends refrigerator life to 3-4 days while preventing bacterial growth and maintaining ingredient integrity.
• Glass Container Method: Transfer egg salad to a clean glass container with a tight-fitting lid. Glass prevents flavor absorption and provides better seal compared to plastic, keeping ingredients fresher and preventing cross-contamination.
• Small Portion Strategy: Divide egg salad into smaller serving-sized containers before refrigerating. Minimizing repeated opening reduces exposure to air and bacteria, preserving texture and preventing premature spoilage.

Creative Add-Ins for Egg Salad Recipes

• Herb-Infused Egg Salad: Elevate the original recipe by adding fresh dill, tarragon, and mint to create a more complex herbal profile. Blend these herbs into the salad cream for an extra layer of flavor.
• Mediterranean-Style Egg Platter: Transform the dish by incorporating kalamata olives, crumbled feta cheese, and a sprinkle of za'atar spice. Replace chicory with mixed Mediterranean greens for an authentic touch.
• Spicy Anchovy Egg Medley: Kick up the heat by adding smoked paprika to the chili salt and mixing sriracha into the salad cream. Garnish with pickled jalapeños for an extra spicy punch.
• Protein-Packed Egg Salad Bowl: Add grilled shrimp or seared tuna alongside the eggs. Include quinoa or bulgur wheat as a base to make the dish more substantial and nutritionally balanced.

Egg Salad Wrap-Up with a Classic Touch

Mediterranean Egg Symphony: Jamie Oliver’s Culinary Masterpiece

Coastal flavors dance across this extraordinary egg salad, blending rustic ingredients with sophisticated techniques.

Ancient Mediterranean traditions whisper through each carefully crafted bite.

Delicate herbs and zesty lemon create unexpected harmony on elegant plates.

Anchovy nuances elevate simple eggs into extraordinary culinary experiences.

Chili salt sparks excitement with subtle heat and complex depth.

Passionate chefs and curious home cooks will discover pure gastronomic poetry in this remarkable recipe.

Share this remarkable journey, comment with enthusiasm, and spread deliciousness across your world!

Jamie Oliver Egg Salad Recipe

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4.8 from 36 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Jamie Oliver’s Egg Salad delivers creamy perfection with crisp, fresh ingredients. Zesty herbs and tangy mayo create a classic British lunch that you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large free-range eggs
• 2 round lettuces
• 1 red chicory
• 1 white chicory

Herbs and Aromatics:

• ½ bunch fresh flat-leaf parsley
• ½ bunch fresh chives
• 1 x 20 g punnet cress
• ½ clove of garlic
• 1 dried red chilli
• 4 quality anchovies in oil

Dressing and Seasonings:

• ½ lemon
• 2 teaspoons Dijon mustard
• 2 tablespoons (30 milliliters) cider vinegar
• 6 tablespoons (90 milliliters) rapeseed oil
• 3 tablespoons (45 milliliters) buttermilk

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Instructions

1. Prepare a vibrant anchovy marinade by combining chopped anchovies with their reserved oil, freshly grated lemon zest, and tangy lemon juice in a mixing bowl, ensuring a bright and zesty base.
2. Delicately separate parsley leaves and finely mince them alongside chives, then gently fold the aromatic herbs into the anchovy mixture.
3. In a separate bowl, crush garlic cloves and whisk together the remaining salad cream components, seasoning with salt and freshly ground black pepper to create a smooth, flavorful dressing.
4. Create a spicy seasoning by grinding dried chili and coarse sea salt (about 3 tablespoons) using a mortar and pestle, producing a vibrant chili salt that will add depth to the dish.
5. Carefully lower eggs into salted boiling water and cook for approximately 6 minutes (soft-boiled consistency). Immediately transfer eggs to an ice bath to halt cooking, then gently peel when cool enough to handle.
6. Artfully arrange inner lettuce leaves and thinly sliced chicory on a serving plate, creating a fresh, crisp foundation for the dish.
7. Scatter remaining chopped herbs over the prepared plate and garnish with delicately halved cress sprigs for an elegant, herbaceous touch.
8. Finish by generously sprinkling chili salt, strategically placing marinated anchovies atop the eggs, and drizzling the reserved marinade. Serve with a side of creamy salad dressing, presenting a visually stunning and flavor-packed dish.

Notes

• Fresh eggs crack easier when brought to room temperature before cooking.
• Cold water prevents shell sticking during boiling process.
• Salted water enhances egg flavor and helps prevent cracking.
• Timer accuracy matters for achieving perfect soft or hard-boiled texture.
• Gentle rolling boil creates even heat distribution around eggs.
• Immediate ice bath stops cooking and prevents gray yolk ring.
• Peeling works best under running water to remove shell fragments smoothly.
• Selecting medium-sized eggs ensures consistent cooking time and temperature.
• Altitude affects boiling duration, so adjust cooking time accordingly.
• Storing boiled eggs in refrigerator keeps them fresh for several days.
• Quality ingredients significantly impact overall dish taste and presentation.
• Kitchen tools like slotted spoon help handle eggs safely during preparation.
• Experimenting with different boiling techniques improves cooking skills.
• Precision and patience guarantee excellent egg results every time.
• Resting eggs after cooking allows internal temperature to stabilize.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Lunch, Snacks
• Method: Boiling
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 320 kcal
• Sugar: 1 g
• Sodium: 250 mg
• Fat: 30 g
• Saturated Fat: 3 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 370 mg