Herbed Egg Salad
This herbed egg salad has bold flavor from fresh herbs, capers, and red onion. No bland eggs here!
Servings 4 servings
Ingredients
- 6 large eggs boiled, peeled, and chopped
- ⅓ cup mayonnaise
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh cilantro finely chopped
- 1 tablespoon fresh parsley finely chopped
- 2 tablespoons red onion finely chopped
- 1 tablespoon capers drained and finely chopped
- 1 rib celery finely chopped
- lettuce
- 8 slices Pumpernickel bread
Instructions
- Place the eggs in a medium saucepan with just enough water to cover.6 large eggs
- Bring to a boil, cover the pan and remove from the heat. Let the eggs stand for 7 minutes.
- Drain the warm water and cover the eggs with cold water and ice. Let stand for 2-3 minutes. Drain the water and ice.
- Cover the pan and shake the eggs in the empty pan to crack the shells. Peel and chop the eggs and set aside.
- Combine the mayonnaise, mustard, salt, pepper, cilantro, parsley, red onion, capers and celery in a medium bowl. Add the chopped eggs and gently mix until combined.⅓ cup mayonnaise, 2 teaspoons Dijon mustard, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 1 tablespoon fresh cilantro, 1 tablespoon fresh parsley, 2 tablespoons red onion, 1 tablespoon capers, 1 rib celery
- Serve with lettuce on pumpernickel bread.lettuce, 8 slices Pumpernickel bread
Notes
- Store any leftovers in an airtight container in the refrigerator. It’s best consumed within 3 to 4 days.
- Egg salad is not recommended for freezing.
- Use an ice bath to make peeling the eggs easy. After cooking, drain the eggs and return them to the pan with about two cups of ice cubes. Add water to cover the eggs and let them sit for at least 5 minutes before peeling. The shells should come off easily.
Nutrition
Serving: 1 | Calories: 275kcal | Carbohydrates: 28g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 781mg | Potassium: 250mg | Fiber: 4g | Sugar: 2g | Vitamin A: 511IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 3mg
