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
- Rough-chop eggs and place in a bowl.
- Mix with other ingredients until herbs are mixed in and the yolks start to mix in with the mayonnaise and Dijon.
- 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
Subscribe to TABLE Magazine‘s print edition.