Jammy Eggs Niçoise Salad

Jammy Eggs Niçoise Salad

Prep: 10 Mins Cooking: 30 mins Serves: 4


  • 4 eggs
  • ½ lb green beans
  • ½ lb small potato
  • ½ cup cherry tomatoes, halved
  • ¼ cup Kalamata olives
  • ¼ cup white vinegar
  • ½ shallot, minced
  • 6 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon fresh thyme


  1. In a medium-sized pot, over high heat, bring water to a rolling boil.
  2. Gently lower eggs into the pot using a slotted spoon and set a timer for 6-8 minutes, depending on egg size.
  3. When time is up, immediately add eggs into an ice bath to stop cooking.
  4. Remove from ice bath and set aside until ready to serve.
  5. Boil the green beans until they turn bright green (about 3 minutes).
  6. Boil potatoes until tender (about 15 minutes).
  7. On a serving platter, nicely arrange green beans, potatoes, tomatoes and olives.
  8. Peel & cut jammy eggs in half then add to the platter.
  9. In a small bowl, whisk together the vinegar, shallots, oil, Dijon mustard, honey and thyme.
  10. Drizzle dressing over platter and serve.
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