Herbed Egg Salad
A fresh, herby egg salad that’s light, flexible, and perfect for everyday meals. Simple ingredients, big flavor - exactly your style.
Servings: 3
Ingredients:
- 6 eggs, hard-boiled, sliced
- 2 scallions, thinly sliced
- ¼ cup parsley, finely chopped
- ¼ cup dill, finely chopped
- ¼ cup arugula, finely chopped
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, freshly ground
Method:
Start Cooking- Peel and slice eggs.
- Finely chop all greens and herbs.
- Add eggs and herbs to a bowl.
- Drizzle with olive oil. Season with salt and black pepper.
- Add any optional herbs, spices, or lemon juice.
- Gently toss until just combined. Bon appétit.
Kitchen Tools:
Notes:
From the kitchen
- For clean slices, let your eggs cool completely before cutting.
- Finely chop the herbs so they blend into every bite instead of overpowering the eggs.
- Toss gently - you want soft egg pieces, not mashed salad.
- This recipe tastes best fresh, but leftovers keep well in the fridge for up to one day.
- Add paprika, sumac, mint, oregano, basil, or crushed red pepper for extra flavor.
- Finish with a squeeze or two of lemon juice for brightness.
- Toss in chopped cucumber or radishes for extra crunch.
- Crumble feta on top for a salty bite.
- Turn it into a full meal with sliced avocado or chickpeas.
- Serve for breakfast or lunch with toasted sourdough.
- Make it into a simple egg salad sandwich.
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Nutrition:
Calories: 215 kcal | Carbohydrates: 2 g | Protein: 12 g | Fat: 18 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 0.03 g | Cholesterol: 327 mg | Sodium: 132 mg | Potassium: 206 mg | Fiber: 0.5 g | Sugar: 1 g | Vitamin A: 1318 IU | Vitamin C: 12 mg | Calcium: 73 mg | Iron: 2 mg
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