Mustard Seed Egg Mayonnaise with Beetroot and Lamb’s Lettuce Salad and Smoked Paprika Mayonnaise

Putting a twist on the conventional salad using lamb's lettuce and a smoky and spiced mayo


  • 4 free range eggs
  • 2 large beetroot
  • 400 g lamb’s lettuce
  • 200 g mayonnaise
  • chives (garnish)
  • 1 tsp smoked paprika


  1. Boil beetroot in salted water until tender. When cooked, cool down, peel and slice into small batons.
  2. Wash lamb’s lettuce and set aside.
  3. Boil eggs for 8 minutes for soft boiled or 10 minutes for hard.
  4. Once boiled remove, and plunge in cold water to stop cooking process.
  5. Thin out mayonnaise with some hot water to achieve consistency of pouring cream and smoked paprika.
  6. To assemble, divide lamb’s lettuce into centre of four plates. Place sliced beetroot on top.
  7. Peel eggs, cut in half, and place on top of beetroot.
  8. Spoon mayonnaise around plate and garnish with some chopped chives.


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