Egg Salad With Fresh Herbs
A fresh but classic egg salad.
Servings: 4 people
Ingredients
- 6 each large eggs
- 1/4 teaspoon Kosher salt
- 1 teaspoon rice vinegar
- 2 tablespoons best-quality mayonnaise, such as Hellmann's or Best
- 1 tablespoon fresh dill, minced
- 1 tablespoon fresh chives, minced, plus more for garnish
- 1 tablespoon fresh tarragon, minced
- 1 tablespoon shallots, minced
Instructions
- Bring enough water to a boil in a saucepan so that it will cover the eggs by one inch.
- Using a slotted spoon, gently lower the eggs into the boiling water, and immediately reduce the heat to a low simmer.
- Let the eggs simmer for exactly 12 minutes, then transfer to an ice bath and let cool for about 10 minutes. PRO TIP: Avoid using (and thus washing) an extra bowl by making the saucepan the ice bath. Gently drain the water from the saucepan with the eggs still in it (careful! you may want to brace the eggs with a spoon; don't worry if some of the water stays in), then refill the pot with a few rounds of cold water and add some ice cubes.
- While the eggs are cooling, mince the herbs and shallot and measure into a bowl with the mayonnaise, salt, and vinegar. Peel the eggs and add them to the bowl. PRO TIP: Stop peeling the eggs with your fingers! The fastest, best way to peel hard-boiled eggs is to slice them in half with a large knife. Then, using a spoon, scoop the egg directly from the shell, as you would avocado.
- Using a fork, mash the eggs and mix everything together to your desired level of mashed-up-ness. Taste for seasoning. Garnish with fresh chives.Serve on toast, as a sandwich (use soft bread), or over tender greens such as baby arugula or cress.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
