Cucumber and Soft Egg Salad Recipe

I often turn to this salad when in need of a light lunch or BBQ side dish.  Personally, I am very much a lover of soft boiled eggs as I feel there is something so simple yet delicious about them. I have kept this salad extremely simple and fresh. It can be made in under 10 minutes and should be prepared last minute before serving.

Ingredients: [To Serve 4]

  • 4 free range medium eggs
  • 1 bunch of radishes
  • 1 cucumber
  • 1 tablespoon of chopped dill
  • ½ bunch of mint leaves
  • 1 bag of mixed salad or rocket leaves
  • zest and juice of 1 lemon
  • Sea salt
  • Freshly cracked pepper
  • 1 table spoon of good quality olive oil



  1. Place the eggs into a pan of simmering water and cook for 4 – 5 minutes.
  2. When the timer goes, take the pan off the water and rinse the eggs in cold water until cold.
  3. Using a mandolin, over a bowl, slice the cucumber length ways to create even ribbons
  4. Wash the radishes. Keep some of the leaves for the salad.
  5. Slice 1/3rd of the radishes on the mandolin, be careful of your fingers here, keep 1/3rd whole and cut the other 1/3rd into quarters.
  6. Mix the leaves or rocket through the cucumber and radishes, add in a few of the nicer radish leaves.
  7. Sprinkle over the dill and lemon zest, add in chopped mint.
  8. In a jar mix the lemon juice and olive oil together to create a dressing
  9. Season the salad
  10. Gently peel the eggs and slice in half.
  11. Present on the salad or on the side, place a good pinch of salt and pepper on each egg.


TIP: Using the radishes in different ways adds texture to the salad