Herb Infused Egg Salad

Discover this refreshing take on the classic egg salad with a hint of fresh herbs and tangy mustard. Perfect for a light lunch or a picnic side dish.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon smoked paprika

1 tablespoon lemon juice

2 stalks celery, finely chopped

4 slices of whole wheat bread

1/4 cup microgreens

Instructions

1. Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat and cover. Let eggs sit for 10 minutes.

2. Meanwhile, mix mayonnaise, Dijon mustard, dill, chives, salt, pepper, smoked paprika, and lemon juice in a bowl.

3. Drain hot water from the eggs and replace with cold water. Peel eggs under running water.

4. Chop the peeled eggs and add to the mayonnaise mixture. Add celery and mix until well combined.

5. Serve on whole wheat bread, garnished with microgreens.

Storage

Store egg salad in an airtight container in the refrigerator for up to 3 days.

Reheating

Egg salad is best enjoyed cold. If needed, allow it to sit at room temperature for 10 minutes before serving to enhance flavor.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.