This herbed egg salad is full of flavor with the bright and bold fresh herbs, capers, red onion, and celery. No bland eggs here!
Prep Time 5 minutesminutes
Cook Time 7 minutesminutes
Total Time 12 minutesminutes
Servings 4servings
Ingredients
6eggs
⅓cupmayonnaise
2teaspoonsDijon mustard
¼teaspoonsalt
¼teaspoonground black pepper
1tablespoonchopped fresh cilantro
1tablespoonchopped fresh parsley
2tablespoonsfinely chopped red onion
1tablespoonchopped capers
1ribceleryfinely chopped
Lettuce
8slicesPumpernickel bread
Instructions
Place the eggs in a medium saucepan with just enough water to cover.
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 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.