Egg and Herb Salad

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Fresh herbs are popping up all over the garden and our chickens are busy laying a ton of eggs.  It’s the perfect time of year for this tasty egg and herb salad.

egg-and-herb-salad

This egg salad is light and fresh and tastes of spring. It goes great on a bed of baby kale or spring greens. It tastes delightful between slices of 12 grain bread or enveloped in a pillowy pita.

If you hard “boil” your eggs using my super simple oven method – this recipe is quick and easy to whip up.

Egg and Herb Salad

Julie Kohl

Ingredients
  

  • 12 large eggs hard-boiled and chopped
  • 1 cup finely chopped herbs I used dill, thyme and parsley
  • 1 celery stalk finely chopped
  • 1 Shallot finely chopped
  • 3 teaspoons white wine vinegar
  • juice of 1/2 a lemon
  • 1/4 cup of mayonnaise use more as needed
  • 1 clove garlic grated
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions
 

  • Combine all of the ingredients in a bowl and toss lightly to combine. Add more mayonnaise if needed. Season with salt and pepper.
  • Serve over a bed of baby kale or spring greens.
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