Prep 15 mins
Cook 10 mins
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).
- 8 large eggs, hard-boiled and finely chopped
- 1 cup finely chopped fresh herb (such as parsley, dill, tarragon, chervil or chives)
- 2 celery ribs, finely chopped
- 1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
- salt & freshly ground black pepper
- 1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
- 2 tablespoons fresh lemon juice
- 1⁄3 cup plain low-fat yogurt or 1⁄3 cup buttermilk
- 1 tablespoon Hellmann's mayonnaise or 1 tablespoon Best Foods Mayonnaise
- 1 garlic clove, green shoot removed, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 (6 ounce) bag baby arugula
- Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
- Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
- Line plates or a platter with arugula, top with the egg salad and serve.
Different from your basic mayo dressed egg salad, but tasty. My herb mixture consisted of chives, parsley, dill and I used the yogurt option. I chose to use it in sandwiches. Made for Honor your Mother-diabetic, gluten free Tag game. :)
I was looking for something that was healthier than the traditional mayo loaded egg salad. I used a combination of tarragon and thyme. It made a really winning combination. A finely minced shallot was used in place of the red onion and the soaking portion was skipped. I will make this one again. Thanks much for posting.