Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Italian Apple and Egg Salad with Mustard Mayonnaise Dressing
A fresh Italian-inspired salad combining sliced apples and boiled eggs, dressed with a tangy mustard mayonnaise dressing. This dish brings a unique balance of creamy, sweet, and savory flavors, perfect as a light meal or appetizer.
25 min
Easy
2 servings
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Taste Profile
Sweet4/10
Salty4/10
Sour5/10
Umami3/10
Spicy3/10
🥄 Texture
Crisp, thinly sliced apple provides a bright crunch contrasted with creamy, emulsified mustard-mayonnaise that coats the ingredients. Quartered eggs bring tender, firm whites and rich, slightly crumbly yolks for a satisfying, varied bite.
👃 Aroma
A bright tang from mustard and the vinegar/herb notes of the Italian dressing is most prominent, balanced by the fresh, fruity scent of apple. Cooked eggs add a mild savory background with a hint of black pepper.
🍷 Pairs Well With
Dry white wine such as Pinot Grigio or Sauvignon Blanc, a chilled Prosecco or hard/soft apple cider; nonalcoholic option: sparkling water with a lemon twist.
🥗 Side Dishes
Crusty baguette or crostini, a simple mixed green salad with light vinaigrette, or roasted baby potatoes; alternatively pair with a light soup like minestrone.
Ingredients(8 items)
- 14 large eggs
- 21 medium apple (sliced thinly)
- 33 tablespoons mayonnaise
- 41 tablespoon mustard
- 52 tablespoons salad dressing (Italian style preferred)
- 61/4 cup water
- 7Salt to taste
- 8Black pepper to taste
Nutrition Information(per serving)
320
Calories
14g
Protein
12g
Carbs
25g
Fat
Instructions
- 1
Place the 4 large eggs in a pot and cover them with cold water (about 1 inch above the eggs).
- 2
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10 minutes.
- 3
After 10 minutes, transfer the eggs to a bowl of cold water to cool for 5 minutes, then peel and slice them into quarters.
- 4
While the eggs are cooling, prepare the dressing: In a bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon mustard, 2 tablespoons Italian salad dressing, and 1/4 cup water until smooth and creamy. Adjust the consistency with water if needed.
- 5
Season the dressing with salt and black pepper to taste.
- 6
In a serving bowl, combine the sliced apple and sliced eggs gently to avoid breaking the eggs too much.
- 7
Pour the mustard mayonnaise dressing over the apple and eggs and toss gently until everything is evenly coated.
- 8
Serve immediately as a refreshing and light Italian-inspired salad.
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