I feel like this is not a recipe but more of an idea. However, egg salad may get a bad rap because it’s just a mayonnaise-heavy egg mixture served on Southern parties. Not true! It can be a tasty, healthy, affordable and easy dish enjoyed by children and adults. You probably always have eggs and fresh or dried herbs on hand. If so, try this. In other words, if you like eggs. Ha!
Preparation:
Cook:
Level: Easy
Ingredients
- 10 whole boiled eggs
- 4 whole Green onions
- 3 tablespoons Dijon mustard grains
- 1-½ tbsp Mayonnaise
- 2 sheets Basil, chopped
- 2 strands Leafy thyme
- 2 sheets Sage, chopped
- 2 strands Chopped fresh dill (about 1 1/2 tablespoons)
- 2 tablespoons Fresh parsley, chopped
- 2 strands Oregano, stripped and chopped
Preparation
Combine all ingredients in a large bowl, mixing until incorporated. For a smoother, even-textured egg salad (easier to spread on sandwiches, crackers, etc.), use a rubber spatula. For a thicker egg salad, stir until the herbs and dressing the ingredients are well mixed.
Serve on a bed of lettuce, on cheese toast, crackers, in a pita pocket or whatever you have on hand.
