Lemon Herb Egg Salad Recipes

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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

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