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. Stir gently into egg salad mixture.
- 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.
Find it online: https://www.framedcooks.com/torn-egg-salad/