Egg Salad With Spring Herbs Recipes

EGG SALAD WITH FRESH HERBS

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

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.

EGG SALAD WITH SPRING HERBS

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.

HEALTHY EGG SALAD WITH FRESH HERBS

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.

HERBED SPRING SALAD WITH EGG AND WALNUTS

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.

SPRING SALAD WITH HERBS

Steps:

• Place escarole, frisee, endives, and herbs in a large bowl. Drizzle with oil; toss to coat. Season with salt and pepper. Sprinkle with sugar, then toss again.
• Drizzle with vinegar, and toss. Taste, and adjust seasoning if necessary. Serve immediately.

POTATO EGG SALAD WITH HERBS

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.