Half-Boiled Egg Salad
A Japanese-inspired salad with soft-boiled eggs, pickled radishes, and a yuzu-soy dressing, served over crisp greens. This japanese-inspired salads ready in about 35 minutes pairs (large) eggs, (thinly sliced) radishes, (sliced) green onions into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 (large) eggs
- 1/2 lb (thinly sliced) radishes
- 2 (sliced) green onions
- 1 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp yuzu juice
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 (sliced) cucumber
- 4 cups mixed greens
- 1 tbsp toasted sesame seeds
- 1/2 tsp salt
Instructions
- Step 1: Place 6 eggs in a saucepan and cover with cold water. Bring to a gentle simmer over medium heat. Cook for 6 minutes for a runny yolk. Remove eggs and plunge into ice water to stop cooking. Peel and slice each egg into halves.
- Step 2: In a small bowl, whisk together 1 tbsp miso paste, 2 tbsp soy sauce, 1 tbsp yuzu juice, 1 tbsp mirin, 1 tsp sesame oil, and 1/2 tsp salt until smooth.
- Step 3: In a large bowl, combine 4 cups mixed greens, 1/2 lb thinly sliced radishes, 1 sliced cucumber, and 2 sliced green onions. Toss with half of the dressing to coat.
- Step 4: Arrange egg halves on top of the salad. Drizzle remaining dressing over the dish and sprinkle with 1 tbsp toasted sesame seeds. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Boiled Egg Salad take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Boiled Egg Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (large) eggs from drying out.
Can I substitute ingredients in Half-Boiled Egg Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Boiled Egg Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Boiled Egg Salad?
Japanese salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
So much better than takeout. We'll never order japanese delivery again.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
