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.
1
Boil the eggs.
- Chicken egg: 4 pieces
2
Boil the chicken — I have half a chicken breast (in quick broth — see my chicken breast recipe).
- Chicken breast 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.
- Chicken egg: 4 pieces
4
How to properly mix the yolk with butter (this is easily achieved with a simple tablespoon).
- Chicken egg: 4 pieces
- Olive oil: 60 ml
5
Grate a medium onion on a fine grater and squeeze the juice through cheesecloth.
- Onion: 1 piece
6
Gradually add salt, sugar, mustard, vinegar, and onion juice until a consistency similar to not too thick cream is achieved.
- 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).
- Chicken breast fillet: 1 piece
- Chicken egg: 4 pieces
8
Carefully mix grated cheddar cheese, chopped egg whites, and minced boiled chicken meat.
- Cheese: 400 g
- Chicken egg: 4 pieces
- Chicken breast 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.
