Egg and Herb Salad Recipe

Name: Egg and Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅓ cup plain low-fat yogurt or buttermilk; 1 tablespoon Hellmanns 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

Servings: persons

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
⅓ cup plain low-fat yogurt or buttermilk
1 tablespoon Hellmanns 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

1
To hard-boil the eggs, place in a saucepan, cover with cold water and bring to a boil.
2
Cover the pan tightly, and turn off the heat.
3
Let sit for 12 minutes.
4
Fill a bowl with ice water, drain the eggs and chill immediately in the ice water.
5
Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
6
Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil.
7
Season to taste with salt and pepper.
8
Toss with the egg mixture.
9
Line plates or a platter with arugula, top with the egg salad and serve.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Egg and Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Egg and Herb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions