Welcome to a refreshing take on a classic dish! This Garden Herb Egg Salad is a delightful way to bring brightness and flavor into your meal rotation. With fresh herbs and a tangy twist, it's a step above your standard egg salad.
Eggs are the star of the show, providing protein and a creamy texture once chopped. The Greek yogurt adds a healthier creaminess compared to traditional mayo, while the Dijon mustard gives a bit of sharpness and depth. Fresh herbs like parsley and dill bring a garden-fresh flavor, and the green onions add a mild oniony crunch. A touch of salt and black pepper enhances all the flavors, and a splash of lemon juice brightens everything up. Serve it all on whole grain bread with some crisp lettuce leaves for a satisfying crunch.
This egg salad goes beautifully with a side of mixed greens or a simple cucumber salad. For a heartier meal, pair it with a bowl of soup, like tomato or vegetable. If you're feeling adventurous, try serving it in a hollowed-out avocado half for a low-carb option.
Start by placing your eggs in a single layer in a saucepan. Cover them with cold water, ensuring there's about an inch of water above the eggs. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10-12 minutes to reach the perfect hard-boiled consistency.
After time's up, carefully drain the hot water and run cold water over the eggs to cool them down. This makes peeling a breeze. Speaking of which, once they're cool enough to handle, go ahead and peel them. Chop the eggs into bite-sized pieces and toss them into a large bowl.
Add in the Greek yogurt, Dijon mustard, parsley, dill, and green onions. Sprinkle with salt and black pepper to taste. Gently mix everything until well combined, being careful not to mash the eggs too much. Lastly, stir in the lemon juice for that final zingy kick.
To serve, layer your whole grain bread with crisp lettuce leaves and generously spoon the egg salad on top. Enjoy this refreshing dish as an open-faced sandwich or a closed one if you prefer!
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