Easy Egg Salad Herbs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 millilitres Dijon mustard
02 -
15 millilitres freshly chopped dill or parsley
03 -
15 millilitres freshly chopped chives or green onions
04 -
30 millilitres mayonnaise
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
60 millilitres plain Greek yogurt
08 -
6 large eggs
09 -
5 millilitres fresh lemon juice
# Instructions:
01 -
Give it a quick taste, toss in extra salt or pepper if you want. Grab some lettuce cups, wraps, or your favorite bread and pile on the mixture cold.
02 -
Spoon in the chopped eggs, dill, and chives and gently mix with your creamy base. Make sure everything’s covered.
03 -
Get your yogurt, mayo, mustard, lemon juice and a pinch of both salt and black pepper in a bowl. Stir it all together until silky.
04 -
When the eggs are totally cool, peel them and chop the eggs roughly into little pieces.
05 -
Drop the eggs in a pan and add cold water over the top. Hit medium-high and let it come up to a boil then slap a lid on, take it off the heat, and let them hang out for about 10 to 12 minutes. After that, pop them into ice water until they’re nice and cold.
# Notes:
01 -
Want extra crunch? Dice up a pickle or celery and mix it in.
02 -
Ditch the mayo all together and stick with just yogurt for something lighter.
03 -
Toss leftovers in a sealed container in the fridge and they'll stay good up to 3 days.