Like so much of what I post, I feel like this is hardly a recipe but more of an idea. However, egg-salad can get a bad rep for just being a mayonnaise-heavy egg mixture served at Southern soirees. Not true! It can be a flavorful, healthy, affordable, easy dish loved by kids and adults. You likely always have eggs and some form of fresh or dried herbs on hand. If so, give this a try. That is, if you like eggs….ha!
Herby egg salad:
- 8-10 eggs, boiled and loosely chopped. The fresher the better!
- 3-5 green onions, thinly sliced
- 2-3 tablespoons grainy mustard, depending on how much you like mustard (I LOVE mustard)
- About 1.5 heaping tablespoon mayonnaise or full-fat Greek yogurt
- Drizzle of extra-virgin olive oil
- A few fresh sprigs/leaves of each/any of the following herbs, finely chopped:
- Salt & pepper to taste
- Combine all ingredients in a large bowl, mixing until incorporated. For a smoother, even-textured egg salad (which is easier to spread on sandwiches, crackers, etc.) use a rubber spatula. For a chunkier egg-salad, just toss until the herbs and dressing ingredients are nicely mixed in.
- Serve on a bed of lettuce, on cheese toast, crackers, in a pita pocket or whatever you have on hand.
- Put your child to work: have them peel the boiled eggs and then use a fork, spoon or small spatula to break down the eggs. Since eggs are soft and there really is no way to mess this up, they can do it how ever they like.
- Egg yolk is a great food for babies.
- This is great to make a big batch of and have on rotation for lunch or an afternoon snack.
- Dried herbs would work just as well (use less since they’re concentrated in flavor) and you can use other herbs that might not be on my list like fennel, tarragon or spices like paprika. Just raid your pantry and see what you have!