Herbed Egg Salad Recipes

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

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
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

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

Ingredients

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

Ingredients

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 EGG SALAD

Herbed Egg Salad image

Make and share this Herbed Egg Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories < 30 Mins

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 10

Ingredients

12 large hard-cooked eggs, shelled and finely chopped
1/2 cup firmly packed mayonnaise
1/3 cup chopped parsley
1/3 cup finely snipped fresh dill
1/4 cup finely snipped fresh chives
2 large scallions, finely chopped (white part only)
1 small celery rib, cut into fine dice
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 tablespoons milk or 2 tablespoons half-and-half

Steps:

Combine all ingredients in a bowl; if mixture seems dry, add another tablespoon or two or milk.
Taste for salt and pepper and adjust as needed.
Cover and refrigerate for several hours or overnight.
When ready to use, let stand at room temperature for 30 minutes, then use as a spread for open-faced tea sandwiches or full-size sandwiches.

Nutrition Facts : Calories 719.8, Fat 52.2, SaturatedFat 13.1, Cholesterol 1289.4, Sodium 1977.5, Carbohydrate 21.4, Fiber 1.4, Sugar 8.1, Protein 39.9

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