Torn Egg Salad

  • Author: Kate Jackson
  • Yield: 4 1x


  • 8 eggs
  • 1/4 cup mayonaisse
  • 12 tablespoons cider vinegar
  • 2 scallions, chopped
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • 1 tablespoon olive oil
  • 1 teaspoon fresh lemon juice
  • Salt and pepper
  • Cooked polenta, grits, toast or spinach to serve the salad on (optional)


  1. Hard boil eggs: Bring a large pot of water to a simmer, gently add eggs and simmer for 9 minutes. Remove into a bowl of ice water until eggs are cool enough to peel. Peel and tear the eggs into large pieces and put in a bowl.
  2. Mix mayo with enough vinegar to make a light sauce. Toss it gently with the eggs. Season with salt and pepper.
  3. Mix herbs, scallions, olive oil and lemon juice together.
  4. Divide egg salad among plates, either by itself or on a bed of polenta or spinach or a piece of buttered toast. Top with herb mixture and serve.