Herbed Egg Salad

Fresh thyme, parsley, and dill add a burst of flavor to this traditional, mayonnaise-based egg salad.

Herbed Egg Salad

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Who doesn’t love a good egg salad sandwich? This recipe produces a fairly traditional egg salad but with the added kick of a trio of tasty herbs—thyme, parsley, and dill. Serve your sandwich open-face with a side salad of mixed greens for a healthy, delicious, and easy meal! (Recipe and image courtesy the American Egg Board.)

Herbed Egg Salad(Makes 12 servings.)

  • 24 large, hard-cooked eggs, peeled
  • 1 1/2 cups red onions, chopped
  • 1 1/2 cups celery, chopped
  • 3 cups mayonnaise
  • 1/3 cup Dijon mustard
  • 3 tablespoons fresh thyme, chopped
  • 3 tablespoons Italian parsley, chopped
  • 3 tablespoons fresh dill, chopped
  • Salt to taste
  • Pepper to taste
  • 12 large slices multi-grain bread, toasted
  • 8 cups mixed greens

Using a box grater, grate hard-cooked eggs across the coarsest section.

Add eggs, onions, and celery to a bowl. In separate bowl blend mayonnaise, mustard, thyme, parsley, and dill. Mix eggs and mayonnaise mixture. Season to taste with salt and pepper. Refrigerate until serving.

Portion about 3/4 cup egg salad onto each slice (whole or split) toast. Serve open-face with 2/3 cup mixed greens. Serve immediately.

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  1. mmmmmmmmmmm! thanks not only for the recipie but never heard of the American Egg Board who I will check out for more egg ideas. thanks


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