Old-Fashioned Egg Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Choose an old-fashioned crisp Webb’s Wonderful or a Cos lettuce for this salad. Either makes a change from the more usual cabbage lettuce. Simmer the eggs until firm-set but not hard-boiled, so that when cut they are moist and not rubbery. Plunge the eggs into cold water immediately they are ready, to prevent over-cooking. This is the kind of salad to serve with cold sliced ham.


  • 6 eggs
  • 1 Webb’s Wonderful or Cos lettuce
  • 1 onion, finely chopped
  • 1 tablespoon finely chopped parsley
  • 2 tablespoons grated Cheddar cheese


    Add the eggs to the simmering water, reboil and cook for 5 minutes until firm-set, but not hard-boiled. Drain and cover immediately with cold water. When cool peel away the shells and leave the eggs submerged in cold water until required.

    Separate the lettuce into leaves and wash thoroughly. Tear away any coarse stems and tear large leaves in two. Arrange the leaves in the base of a salad bowl. Halve the eggs and arrange over the lettuce in layers with the onion.

    Place a seasoning of salt and pepper in a mixing basin. Add the vinegar and stir to dissolve the salt, then add the oil and Worcester-shire sauce. Mix well and pour over the salad. Sprinkle with chopped parsley and cheese and serve.