Welcome to a delicious twist on a classic favorite: Herb Infused Egg Salad. This recipe marries the creamy comfort of egg salad with the fresh, vibrant flavors of dill and chives. Perfect for a quick lunch or a light dinner, it's a delightful way to elevate a simple dish.
Eggs: The heart of this recipe, they provide richness and protein. Cooking them just right is key to a creamy texture.
Mayonnaise: Adds creaminess and binds everything together. Use a good quality one for the best flavor.
Dijon mustard: Offers a subtle tang and depth to the salad, complementing the eggs beautifully.
Fresh dill and chives: These herbs bring a fragrant, fresh flavor that makes the dish pop.
Celery: Provides a nice crunch without overpowering the other flavors.
Smoked paprika: Adds a hint of smokiness, enhancing the overall taste.
Lemon juice: Brightens the dish and balances the rich flavors.
Whole wheat bread: A hearty base for serving the salad, adding a nutty flavor.
Microgreens: A fresh, peppery garnish that complements the egg salad perfectly.
This egg salad is fantastic on its own or atop a bed of mixed greens. Pair it with a side of sliced tomatoes or a light cucumber salad for a refreshing meal. If you're feeling indulgent, add a slice of your favorite cheese to the sandwich.
Start by placing the eggs in a saucepan and covering them with cold water. Bring this to a boil over medium-high heat. Once you see those bubbles, remove the pan from the heat and cover it. Let the eggs sit for about 10 minutes. This method ensures they're perfectly cooked every time.
While the eggs are doing their thing, mix together your mayonnaise, Dijon mustard, dill, chives, salt, pepper, smoked paprika, and lemon juice in a bowl. This will be the creamy herb-infused dressing for your salad.
Once the eggs are ready, drain the hot water and replace it with cold water. This helps cool them quickly and makes peeling a breeze. Peel the eggs under running water to get rid of any stubborn shell bits.
Chop your peeled eggs and add them to the mayonnaise mixture. Toss in the celery and mix until everything is well combined. You want a nice balance of creamy and crunchy.
To serve, spoon the egg salad onto slices of whole wheat bread. Top with a sprinkle of microgreens for a fresh finish.
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