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Egg and Herb Salad

Julie Kohl


  • 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


  • 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.