Herb Egg Salad
Egg salad is one of those things that you either love or you hate, for me it depends on how and where it was made. I have this rule with tuna salad as well, I would never order an egg salad sandwich at a restaurant or a deli, not knowing when it had been made, the thought makes me a little sick to be honest. I really like egg salad, but I need to know the person who made it, and I usually can’t eat it more than once a month, it can be a bit much, too creamy and a bit too much mayonnaise for my taste. This recipe though, which I found in the New York Times’ Recipes for Health series, is a recipe for egg salad that I could eat once a week as opposed to once a month. The creaminess is cut with celery and herbs and it is a far more complex salad than what you find on your grandma’s table.
Egg and Herb Salad from the New York Times
- 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 and 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
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.
Yield: Serves four to six.
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.
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