Chicken salad with eggs and cheese

4 servings

20 minutes

Chicken salad with eggs and cheese is an exquisite dish of British cuisine that combines the tenderness of chicken meat, the creamy texture of eggs, and the rich flavor of cheddar. Its roots trace back to European salad traditions where nutritious ingredients were mixed with dressings to create a harmony of flavors. This salad delights with a delicate balance of sweet and savory notes thanks to mustard, vinegar, and onion juice. The proteins add lightness while the grated yolk and butter create a softness that envelops each bite. Served in a crab shell or on crispy lettuce leaves makes it an ideal appetizer option, while pairing with black bread enhances its flavor even more. It is not just a dish — it is a gastronomic journey capable of surprising even the most discerning gourmets.

Energy value per serving

• Calories: 689.4
• Proteins: 44.1g
• Fats: 52.1g
• Carbohydrates: 10.4g

Ingredients

• Chicken egg: 4 pc
• Olive oil: 60 ml
• Sugar: 2 tsp
• Salt: 0.5 tsp
• Mustard: 2 tsp
• Onion: 1 pc
• White wine vinegar: 60 ml
• Cheese: 400 g
• Chicken fillet: 1 pc

Cooking steps

1. Boil the eggs.

   Required ingredients:

   • Chicken egg: 4 pieces

2. Boil the chicken — I have half a chicken breast (in quick broth — see my chicken breast recipe).

   Required ingredients:

   • Chicken fillet: 1 piece

3. Separate the egg white from the yolk. Thoroughly strain the yolk through a sieve or grate it finely. Chop the egg white finely and set it aside.

   Required ingredients:

   • Chicken egg: 4 pieces

4. How to properly mix the yolk with butter (this is easily achieved with a simple tablespoon).

   Required ingredients:

   • Chicken egg: 4 pieces
   • Olive oil: 60 ml

5. Grate a medium onion on a fine grater and squeeze the juice through cheesecloth.

   Required ingredients:

   • Onion: 1 piece

6. Gradually add salt, sugar, mustard, vinegar, and onion juice until a consistency similar to not too thick cream is achieved.

   Required ingredients:

   • Salt: 0.5 teaspoon
   • Sugar: 2 teaspoons
   • Mustard: 2 teaspoons
   • White wine vinegar: 60 ml

7. Chop the chicken finely or grind it in a food processor with the egg white on pulse mode (should yield about 1 cup of meat).

   Required ingredients:

   • Chicken fillet: 1 piece
   • Chicken egg: 4 pieces

8. Carefully mix grated cheddar cheese, chopped egg whites, and minced boiled chicken meat.

   Required ingredients:

   • Cheese: 400 g
   • Chicken egg: 4 pieces
   • Chicken fillet: 1 piece

9. Mix in the prepared sauce without over-stirring. Cool down.

10. Serve either in a crab shell or on lettuce leaves with thin slices of buttered black bread.