Egg & parsley salad with watercress dressing

A picnic's not a picnic without a boiled egg or two. Serve them in a salad with parsley, shallots, our watercress dressing and a sprinkling of chilli salt

  • Prep:20 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 129
  • fat 11g
  • saturates 2g
  • carbs 0g
  • sugars 0g
  • fibre 1g
  • protein 6g
  • salt 0.2g


  • 6 eggs, the best quality you can buy
  • small bunch parsley, leaves picked
  • 1 shallot, peeled and sliced into thin rings
  • ½ tsp dried chilli flakes
  • 70g watercress
  • 75ml olive oil


  1. Bring a pan of salted water to the boil and boil the eggs for 9 mins, then drain, cool, peel and halve. Whizz the watercress and oil together with a pinch of salt and set aside. Mix the chilli flakes with some flaky salt and set aside. Everything can be prepared the day before and chilled, though there’s no need to chill the salt.

  2. Take everything to the picnic in separate containers, then when you get there, scatter the eggs with the parsley and shallots, drizzle everything with the watercress oil and season with the chilli salt.

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