Creamy Herb-Infused Egg Salad
This creamy herb-infused egg salad is a versatile and flavorful dish that elevates the classic recipe. Packed with hard-boiled eggs, fresh herbs, and a tangy dressing, it's perfect for sandwiches, wraps, or served atop a bed of greens. The combination of mayonnaise, mustard, and fresh dill will tantalize your taste buds, making it a go-to choice for lunch or picnics.
ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 4 slices whole grain bread (optional)
- Lettuce leaves, for serving (optional)
steps
- 1.
Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat.
- 2.
Once boiling, cover the pot, remove from heat, and let sit for 12 minutes.
- 3.
After 12 minutes, transfer the eggs to an ice bath to cool for a few minutes before peeling.
- 4.
In a mixing bowl, chop the peeled eggs into small pieces.
- 5.
Add the mayonnaise, Dijon mustard, fresh dill, chives, lemon juice, garlic powder, salt, and pepper to the eggs. Stir until well combined.
- 6.
Taste and adjust seasoning if necessary.
- 7.
Serve on whole grain bread with lettuce or over greens for a lighter option.