It’s not officially springtime until egg salad graces your lunch or dinner table. And although you may remember egg salad sandwiches as an afternoon childhood snack, there’s a lot more to this simple yet creamy and delicious dish.

Green Goddess Egg Salad Recipe

INGREDIENTS

6 hard-boiled eggs, peeled
¼ cup mayonnaise
1 tbsp Dijon mustard
1 tsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
Salt and pepper, to taste

INSTRUCTIONS

1. Rough-chop eggs and place in a bowl.
2. Mix with other ingredients until herbs are mixed in and the yolks start to mix in with the mayonnaise and Dijon.
3. Serve on Green Goddess Egg Salad on a bed of sprouts and thinly sliced radishes.

Try another way to use your hard boiled eggs with our Deviled Eggs with Caviar.

Recipe and styling by Anna Franklin ⁠/ Photography by Dave Bryce