Egg and Herb Salad

Egg and Herb Salad

A classic, that is anything but your local deli average. All dressed up with fresh herbs. A lunchtime favorite of mine packed in a sandwich or on top of salad greens.

Yield: 4

Time: 20 minutes


  • 8 large eggs
  • 1 cup (30 g) finely chopped fresh herbs (flat-leaf parsley, dill, tarragon, chives or scallions)
  • 2 celery stalks and top leaves finely chopped
  • 1/2 cup (120 ml) mayonnaise
  • 1/4 cup (60 ml) plain yogurt
  • 1 Tbsp white wine vinegar
  • 1 Tbsp lemon juice (optional)
  • 1 tsp Dijon mustard or to taste
  • salt and pepper to taste
  • arugula and cherry tomatoes for garnish (optional)


Place the eggs in a saucepan. Cover with cold water and bring to a boil. Once the water has reached the boiling point, cover the saucepan tightly and turn off the heat. Let the eggs sit for 12 minutes. Transfer the eggs to a bowl of ice water to chill immediately. Peel the eggs, chop them roughly and place them in a bowl.

While the eggs are cooling, mix the mayo, yogurt, vinegar, lemon juice, mustard , salt and pepper in a large bowl. Add the herbs, celery and the eggs. Mix all gently and taste for seasoning. Serve.

Scroll to Top