The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Devilishly good egg salad
Something wickedly tasty this way comes… Devilled eggs – aka the smokiest, pokiest egg mayo you’ll ever eat, spiked with paprika, Dijon mustard and chives – meet tender baby potatoes and green beans, shredded lettuce, crunchy radishes and baby tomatoes. Filling, fiendishly flavoursome – and on the table in 20. Hell, yeah!
SWK: Source of fibre
SWK: High protein
Plants 4
quick cook
Serving size
Ingredients
- 80g green beans
- 4 eggs (Eggs) (free range medium egg)
- 1 little gem lettuce
- 4 radish
- 110g baby tomatoes
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh chives
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tsp smoked paprika
- 400g baby potatoes
Nutritional Information
Calories: 403
Protein: 26g
Carbs: 44g
Fat: 13g
Ingredients
- 800g baby potatoes
- 160g green beans
- 8 x eggs (Eggs) (free range medium egg)
- 2 little gem lettuce
- 8 radish
- 200g baby tomatoes
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 x of fresh chives
- 2 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 tsp smoked paprika
Nutritional Information
Calories: 402
Protein: 26g
Carbs: 44g
Fat: 13g
Devilishly good egg salad
Something wickedly tasty this way comes… Devilled eggs – aka the smokiest, pokiest egg mayo you’ll ever eat, spiked with paprika, Dijon mustard and chives – meet tender baby potatoes and green beans, shredded lettuce, crunchy radishes and baby tomatoes. Filling, fiendishly flavoursome – and on the table in 20. Hell, yeah!
Cook time:
25 mins
Cuisine:
British
Food group:
Dairy
Allergens: Eggs, Milk, Mustard
Cooking Instructions
Before you start
- 2x saucepans
- 2x mixing bowls
Simmer the spuds & beans
- Quarter the potatoes, then trim the green beans and cut them into 2cm pieces.
- Cook the potatoes in boiling water for 13-15 mins, adding the beans for the final 3-4 mins, then drain and lightly season.
Hard-boil the eggs
- Meanwhile, gently lower the eggs into a saucepan of boiling water. Simmer for 8 mins, then remove, run under cold water and peel.
Prep your salad
- At the same time, trim the lettuces and thinly slice. Trim the radishes and cut each into 8 wedges, then halve the tomatoes.
- In a mixing bowl, combine the lettuce, radishes and tomatoes with the vinegar and a quarter of the yogurt. Stir well.
Spice things up!
- Roughly chop the eggs, and finely chop the chives.
- In a bowl, mix the remaining yogurt with the chives, mustard and paprika. Add the eggs and gently stir to coat.
Bring everything together
- Stir the potatoes and green beans through the salad and divide between plates.
- Dollop the devilled egg mixture on top and serve.