Egg And Herb Salad Recipes

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EGG SALAD WITH FRESH HERBS



Egg Salad With Fresh Herbs image

A fresh but classic egg salad.

Provided by Unpeeled

Categories     Breakfast     lunch     Side Dish

Number Of Ingredients 8

6 each large eggs
1/4 teaspoon Kosher salt
1 teaspoon rice vinegar
2 tablespoons best-quality mayonnaise, such as Hellmann's or Best
1 tablespoon fresh dill, minced
1 tablespoon fresh chives, minced, plus more for garnish
1 tablespoon fresh tarragon, minced
1 tablespoon shallots, minced

Steps:

  • Bring enough water to a boil in a saucepan so that it will cover the eggs by one inch.
  • Using a slotted spoon, gently lower the eggs into the boiling water, and immediately reduce the heat to a low simmer.
  • Let the eggs simmer for exactly 12 minutes, then transfer to an ice bath and let cool for about 10 minutes. PRO TIP: Avoid using (and thus washing) an extra bowl by making the saucepan the ice bath. Gently drain the water from the saucepan with the eggs still in it (careful! you may want to brace the eggs with a spoon; don't worry if some of the water stays in), then refill the pot with a few rounds of cold water and add some ice cubes.
  • While the eggs are cooling, mince the herbs and shallot and measure into a bowl with the mayonnaise, salt, and vinegar. Peel the eggs and add them to the bowl. PRO TIP: Stop peeling the eggs with your fingers! The fastest, best way to peel hard-boiled eggs is to slice them in half with a large knife. Then, using a spoon, scoop the egg directly from the shell, as you would avocado.
  • Using a fork, mash the eggs and mix everything together to your desired level of mashed-up-ness. Taste for seasoning. Garnish with fresh chives.Serve on toast, as a sandwich (use soft bread), or over tender greens such as baby arugula or cress.

EGG AND HERB SALAD



Egg and Herb Salad image

This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 30m

Yield Serves four to six

Number Of Ingredients 14

8 large eggs, hard-boiled (see below) and finely chopped
1 cup finely chopped fresh herbs, such as parsley, dill, tarragon, chervil or chives
2 celery stalks, finely chopped
1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
Salt
freshly ground pepper to taste
1 tablespoon white wine vinegar or sherry vinegar
2 tablespoons freshly squeezed lemon juice
1/3 cup plain low-fat yogurt or buttermilk
1 tablespoon Hellmann's or Best Foods mayonnaise
1 garlic clove, green shoot removed, minced
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 6-ounce bag baby arugula

Steps:

  • To hard-boil the eggs, place in a saucepan, cover with cold water and bring to a boil. Cover the pan tightly, and turn off the heat. Let sit for 12 minutes. Fill a bowl with ice water, drain the eggs and chill immediately in the ice water.
  • Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
  • Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
  • Line plates or a platter with arugula, top with the egg salad and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 371 milligrams, Sugar 3 grams, TransFat 0 grams

DELICIOUS HERB & EGG SALAD SANDWICH



Delicious Herb & Egg Salad Sandwich image

This egg salad made with olive oil mayonnaise and fresh herbs is incredibly delicious - to make the best Egg Salad Sandwich, use crunchy toast or eat it solo!

Provided by Susan the CA Grown Mom

Categories     Breakfast     Main Course

Number Of Ingredients 11

1/4 cup olive oil mayonnaise
1 1/2 tsp Dijon mustard
2 tbsp fresh parsley (chopped)
2 tbsp fresh chives (chopped)
1 tbsp fresh dill (chopped )
2 tbsp pickled red onion (optional)
white wine vinegar (to cover onions, optional)
6 hard boiled eggs
salt & pepper (to taste)
6 slices bread (toasted, if desired )
butter lettuce or micro greens

Steps:

  • First for the pickled onions, dice half a red onion into small pieces. In a small jar, combine the onions with a pinch of salt, and enough white wine vinegar to cover the onions. Let sit while you prep, or for a few hours in the fridge.
  • Next, chop your herbs into small pieces, and then chop up the hard-boiled eggs as well.
  • In a bowl, combine the diced eggs, herbs, 2 tbsp of pickled onions (drain against the side of the jar while scooping out), a bit of salt & pepper, mayo, & Dijon mustard.
  • To assemble a sandwich, layer a piece of butter lettuce over a piece of bread, and add a portion of the egg salad on top, then add the other piece of bread on top, slice, and enjoy!

Nutrition Facts : Calories 356 kcal, Carbohydrate 30 g, Protein 19 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 376 mg, Sodium 572 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

LEMON HERB EGG SALAD



Lemon Herb Egg Salad image

This lemon herb egg salad is a brighter more herbal version of the American classic.

Provided by Beth - Budget Bytes

Time 15m

Number Of Ingredients 7

8 large hard boiled eggs ($1.37)
1/3 cup mayonnaise ($0.44)
2 Tbsp lemon juice ($0.09)
1 Tbsp dijon mustard ($0.11)
1-1 1/2 tsp fresh or dried herbs ($0.10)
1/2 tsp salt ($0.02)
10-15 cranks fresh cracked pepper ($0.03)

Steps:

  • Peel the hard boiled eggs and then roughly chop into half inch chunks. For instructions on how to perfectly hard boil eggs (including photos), click here.
  • In a medium bowl, prepare the dressing by combining the mayonnaise, lemon juice, dijon mustard, salt, and pepper. Stir until mixed. Chop the herbs roughly and then add to the dressing. Begin with about one teaspoon, taste and then add more if desired. The herbal flavor will become more pronounced after refrigeration.
  • Stir the chopped eggs into the dressing. Either refrigerate until ready to serve or serve immediately. Serve on a sandwich, over a bed of lettuce, or with your favorite crackers.

Nutrition Facts : ServingSize 1 Serving, Calories 279.53 kcal, Carbohydrate 2.3 g, Protein 12.88 g, Fat 23.95 g, Fiber 0.48 g, Sodium 643.13 mg

HEALTHY EGG SALAD WITH FRESH HERBS



Healthy Egg Salad With Fresh Herbs image

This egg salad is creamy thanks to the yogurt-based dressing and the fresh herbs add vibrancy and flavour. It's good as a salad on a bed of arugula or in a sandwich. .Recipe is from Martha Rose Shulman's New York Times Column, "Recipes for Health" (Jan. 7, 2010).

Provided by blucoat

Categories     Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

8 large eggs, hard-boiled and finely chopped
1 cup finely chopped fresh herb (such as parsley, dill, tarragon, chervil or chives)
2 celery ribs, finely chopped
1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
salt & freshly ground black pepper
1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
2 tablespoons fresh lemon juice
1/3 cup plain low-fat yogurt or 1/3 cup buttermilk
1 tablespoon Hellmann's mayonnaise or 1 tablespoon Best Foods Mayonnaise
1 garlic clove, green shoot removed, minced
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 (6 ounce) bag baby arugula

Steps:

  • Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
  • Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
  • Line plates or a platter with arugula, top with the egg salad and serve.

Nutrition Facts : Calories 127.1, Fat 9.1, SaturatedFat 2.2, Cholesterol 187.1, Sodium 112.6, Carbohydrate 3.8, Fiber 0.7, Sugar 2.1, Protein 7.6

HERBED EGG SALAD SANDWICHES



Herbed Egg Salad Sandwiches image

Categories     Sandwich     Egg     Herb     Quick & Easy     Lunch     Mayonnaise     Spring     Sour Cream     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

4 hard-boiled large eggs, peeled and chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons minced fresh herbs such as parsley, chives, and/or tarragon
1 scallion, minced
2 teaspoons fresh lemon juice, or to taste
1 teaspoon Dijon mustard
a pinch freshly grated lemon zest
8 slices whole-grain bread

Steps:

  • In a bowl stir together all ingredients except bread with salt and pepper to taste until combined well.
  • Make 4 sandwiches, pressing bread slices together gently.

HERBED SPRING SALAD WITH EGG AND WALNUTS



Herbed Spring Salad With Egg and Walnuts image

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens - use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Provided by David Tanis

Categories     salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons finely diced shallot
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons lemon juice, plus more to taste
1/2 teaspoon grated garlic (from 2 small cloves)
Kosher salt and black pepper
1/4 cup walnut oil or extra-virgin olive oil
6 ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens
3 medium golden beets, cooked, peeled and cut in wedges
1/2 cup thinly sliced red radish (6 to 8 medium radishes)
1/2 cup thinly sliced turnip (or use small kohlrabi or watermelon radish)
1/2 cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head)
Kosher salt and black pepper
2 tablespoons roughly chopped dill
2 tablespoons tarragon leaves
4 (7-minute) boiled eggs
1 cup toasted walnut halves

Steps:

  • Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
  • Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
  • Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
  • Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

EGG SALAD WITH SPRING HERBS



Egg Salad with Spring Herbs image

I'd somehow forgotten about egg salad, but with the spring herbs plentiful in the garden, eggs just coming in with the lengthening days, and some very good bread in the house, egg salad suddenly came sharply into view. I also add a small, finely diced pickled shallot to egg salad just to insert a little zing into the creamy richness of real farm (or backyard) eggs.

Provided by Deborah Madison

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

6 Eggs, Likely to be on the small to medium size.
1 tablespoon tarragon leaves, minced, Add more to taste.
1 tablespoon chives, finely snipped
1 tablespoon parsley, minced, Lovage works as well.
3 tablespoons mayonnaise
Sea salt
Pepper, freshly ground
1 shallot, finely diced and tossed with a little vinegar
Chive blossoms, If available, not necessary.
Crusty artisan bread, to serve, Optional

Steps:

  • Cover the eggs with cold water in a saucepan, bring them to a boil and boil for 1 minute. Turn off the heat, cover the pan, and let stand for 5 or 6 minutes, 7 minutes if at high altitude.
  • Pour off the hot water, rinse the eggs with cool water, then peel and chop the eggs. If you want the zesty hit of the shallot, toss it, once diced, with just a few drops vinegar and let stand for a few minutes. The color will change right away to a soft pink. (If there is excess vinegar, drain it off when you add the shallots to the egg mixture).
  • Finely chop the herbs and set aside.
  • Mash the eggs with a fork until crumbly. Add the herbs into the a bowl with the eggs, and add mayonnaise. If you used commercial mayonnaise you might not need much salt. Add the pickled shallot and mix. Taste, add 1/4 teaspoon, then taste again. Season with pepper.
  • Pile the egg salad into a serving bowl and garnish with chive blossoms, if available, or serve atop thick slices of rustic toast.

POTATO EGG SALAD WITH HERBS



Potato Egg Salad With Herbs image

Make and share this Potato Egg Salad With Herbs recipe from Food.com.

Provided by Rita1652

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

3 large potatoes, boiled, cooled and cubed
2 large hard-boiled eggs, diced
3 green onions, thinly sliced
2 teaspoons minced lovage
2 teaspoons minced parsley
1 tablespoon snipped chives
1 cup light mayonnaise
1 tablespoon Dijon mustard
salt and pepper

Steps:

  • Stir the green onions, herbs, and chives, mayonnaise and mustard in a large bowl. Add eggs and potatoes toss to coat. Season with salt and pepper.

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Top Asked Questions

How do you make egg salad at home?
Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture. Line plates or a platter with arugula, top with the egg salad and serve. Advance preparation: You can make this several hours before serving.
What is egg salad made of?
A typical egg salad is made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper and paprika. A common use is as a filling for egg sandwiches.
What is in egg salad with olives and avocado?
The key ingredient is the chopped pimento-stuffed olives. Avocado makes a smooth, rich dressing for a lighter version of egg salad that doesn't contain mayonnaise. The magic in the simple egg salad is a splash of steak sauce. Pickled and un-pickled cucumbers, a bit of mayonnaise and lots of delicious hard-boiled eggs.
What goes with egg salad with gherkins?
This classic egg salad with chopped gherkins works well on sandwiches, crackers, in a lettuce cup, or in a tomato half. This egg salad is packed with bacon, celery, onion, and relish. A hit of chile-garlic sauce lends a bit of heat.

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