Side

Love an egg sandwich? This is the salad recipe for you

Name: The ultimate egg salad recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 6 eggs; 45g pecan; 2 baby gem lettuce, leaves separated; 4 celery sticks, sliced on the diagonal (use any small leaves if you have any); 400g can chickpeas, rinsed and drained; 40.00 ml extra virgin olive oil; 20.00 ml red wine vinegar; 100g aioli; 1 tsp Dijon mustard; 1/4 tsp smoked paprika; 40.00 ml finely chopped red onion; 1 bunch chives, finely chopped; Toasted bread, to serve (optional, we used seeded bread)

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by Lucy Nunes

Delicious Team

Oct 20, 2025

On the table in under 30 minutes, this salad is our take on everyone’s favourite egg sandwich. You still get the creamy yolk and aioli with the perfect amount of crunchy red onion and chunks of bouncy egg white, but with this salad version, we’ve added crisp lettuce leaves, sliced celery and chickpeas to keep you feeling full, as well as some toasted pecans to top if off. Easy, quick, loads of protein and you can even enjoy it with a slice of toasted bread for a deconstructed sandwich.

6 eggs
1/3 cup (45g) pecans, roughly chopped
2 baby gem lettuce, leaves separated
4 celery sticks, sliced on the diagonal (use any small leaves if you have any)
400g can chickpeas, rinsed and drained
2 tbs extra virgin olive oil
1 tbs red wine vinegar
1/3 cup (100g) aioli (or whole egg mayonnaise)
1 tsp Dijon mustard
1/4 tsp smoked paprika
2 tbs finely chopped red onion
1 bunch chives, finely chopped
Toasted bread, to serve (optional, we used seeded bread)

Method

1.

Place the eggs in a medium saucepan and cover with water. Bring to the boil over high heat and boil for 6 minutes. Drain and cool under cold running water.
2.

Meanwhile, cook pecans in a small frypan over medium heat for 5-6 minutes, tossing often, until toasted. Set aside on a plate to cool.
3.

Place lettuce, celery and chickpeas in a large bowl. Drizzle with oil and vinegar and season with salt flakes and freshly ground black pepper. Gently toss to coat, then arrange leaves on a serving plate. Spoon over the chickpeas and celery and any remaining dressing in the bowl.
4.

Peel and halve eggs. Place yolks in a medium bowl with aioli, mustard and paprika and mash with a fork until smooth. Chop the egg white and toss through the yolk mixture along with the onion and half the chopped chives. Season with salt flakes and freshly ground black pepper to taste. Spoon onto the salad. Sprinkle with roasted nuts and remaining chives.
5.

Serve with toasted bread, if you like.