Egg and Herb Salad
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8large eggs, hard-boiled (see below) and finely chopped
- 1cup finely chopped fresh herbs, such as parsley, dill, tarragon, chervil or chives
- 2celery stalks, finely chopped
- 1small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
- Salt
- freshly ground pepper to taste
- 1tablespoon white wine vinegar or sherry vinegar
- 2tablespoons freshly squeezed lemon juice
- ⅓cup plain low-fat yogurt or buttermilk
- 1tablespoon Hellmann’s or Best Foods mayonnaise
- 1garlic clove, green shoot removed, minced
- 1teaspoon Dijon mustard
- 2tablespoons extra virgin olive oil
- 16-ounce bag baby arugula
Nutritional analysis per serving (6 servings)
182 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 10 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
- Step 3
Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
- Step 4
Line plates or a platter with arugula, top with the egg salad and serve.
- Advance preparation: You can make this several hours before serving. It keeps well for a couple of days in the refrigerator, but you’ll want to toss it again before serving.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Onions in Salads: Soak Them in Water First | Kitchn
www.thekitchn.com/onions-in-salads-soak-them-in-water-first-172984
Jun 20, 2012 - Soaking onions in ice water for 10 or 15 minutes mellows out the flavor to take that sharp edge, and accompanying aftertaste, out of the picture.
Who knew? Not me. Great question, Donna
Holy Onion Batman! I used half of a medium red onion, soaked in ice water for 10 minutes, and felt that it significantly overpowered the dish. I would use half of a small red onion at most in the future. I even used an entire dozen boiled eggs to counteract it.
Noticed that the photo has baby spinach, but the ingredients call for arugula. This might bother me for awhile...
Use your own method for hard boiled eggs. These were softboiled (not runny) and difficult to peel. Cut back on onion, yoghurt, lemon juice & vinegar. Increase mayo and mustard. Skip olive oil. Used cilantro, basil, oregano & thyme. Spring mix worked well. Added red bell pepper, sprouts and artichoke hearts around the side and dressed that.
Wonderful and herby, as promised. After reading comments, I used one large shallot instead of whole red onion. Perfect. Also, to add some heft and absorb some of the extra liquid, I added a cup of drained chicken peas—neutral flavor that absorbs the dressing and add protein and fiber. Worked out nicely. New fav egg salad.
We love this recipe. When I have no fresh herbs around, I dip into my jar of Herbes de Provence.