Egg salad is an American classic and an inexpensive source of protein. You can spoon it on top of greens and serve with cherry tomatoes or you can spread it on bread for a delicious sandwich.
Making hard boiled eggs should be a simple thing. I tried following the instructions on Simply Recipes for making the perfect hard boiled egg. I never seem to get the timing right. This technique helped a lot, as long as I remember to set a timer. If you forget the eggs long enough, you still get a green outline on the yolks. It’s so easy to get distracted by other projects, at least it is for me.
Have I mentioned how much I love having herbs in our window boxes? Sniping a few sprigs to add to our meals adds a special touch to both the flavor and the appearance, and I have to think that the more green things you consume the better. Besides this eggs salad, I’ll do the same just add a mix of what we have growing to a green salad or sprinkle some chopped chives on top of scrambled eggs. Try it, you’ll feel like you’re eating in a fine restaurant.
My favorite addition to this egg salad has to be the finely diced red bell pepper. Besides the flavor, I love the color and the tiny bit of crunch the pepper adds to the dish.
Ingredients (just combine them all)
- 6 hard boiled eggs, peeled and diced
- 2 heaping tablespoons mayo
- 1 rounded tablespoon Dijon mustard
- 1/4 cup diced onion (this time it was shallots)
- 1/4 of red bell pepper, finely diced
- 1 pickle, diced
- 1 teaspoon pickle juice
- fresh herbs, (I used parsley, sage, thyme, and chives)
- salt and pepper, to taste