Healthy Egg Salad With Fresh Herbs

Total Time
25mins
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).

Ingredients Nutrition

Directions

  1. Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
  2. Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
  3. Line plates or a platter with arugula, top with the egg salad and serve.
Most Helpful

5 5

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. :)

5 5

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.