Egg and Herb Salad

5.0(275)

This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.

by Martha Rose Shulman

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Easy, Quick

Servings

Serves four to six

Total time

30 min

Calories / serving

182 kcal

Ingredients (14)

serves

8 large eggs, hard-boiled (see below) and finely choppedegg
1 cup finely chopped fresh herbs, such as parsley, dill, tarragon, chervil or chives
2 celery stalks, finely choppedcelery
1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsedred-onion
Saltsalt
freshly ground pepper to tastepepper
1 tablespoon white wine vinegar or sherry vinegarvinegar
2 tablespoons freshly squeezed lemon juice
1/3 cup plain low-fat yogurt or buttermilkbuttermilk
1 tablespoon Hellmann’s or Best Foods mayonnaisemayonnaise
1 garlic clove, green shoot removed, mincedgarlic
1 teaspoon Dijon mustarddijon-mustard
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 6-ounce bag baby arugulaarugula

Instructions (4 steps)

01To hard-boil the eggs, place in a saucepan, cover with cold water and bring to a boil. Cover the pan tightly, and turn off the heat. Let sit for 12 minutes. Fill a bowl with ice water, drain the eggs and chill immediately in the ice water.

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Rich recipe — supports nutrition-aware planning.