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
Ingredients:
- 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)
Preparation:
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.
