Buy Now → Torn Egg Salad
This recipe for torn egg salad spiffs up this lunch classic with herbs and lemon. A light and easy version that will have you thinking new thoughts about egg salad!
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: 4 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 8 eggs
- 1/4 cup mayonnaise
- 1–2 tablespoons cider vinegar
- 2 scallions, chopped
- 1/2 cups chopped herbs (parsley, basil, thyme and oregano all work great!
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- Salt and pepper
- Cooked polenta, grits, toast or spinach to serve the salad on (optional)
Instructions
- 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.
- Mix mayo with enough vinegar to make a light sauce. Toss it gently with the eggs. Season with salt and pepper.
- Mix herbs, scallions, olive oil and lemon juice together.
- 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.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Find it online: https://www.framedcooks.com/torn-egg-salad/