Healthy Egg Salad With Fresh Herbs

“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).”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
  2. Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
  3. Line plates or a platter with arugula, top with the egg salad and serve.

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