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Egg and Herb Salad
Julie Kohl
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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.