By Martha Rose Shulman
- Total Time
- About 30 minutes
- Rating
- 5(217)
- Notes
- Read community notes
This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
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Ingredients
Yield:Serves four to six
- 8large eggs, hard-boiled (see below) and finely chopped
- 1cup finely chopped fresh herbs, such as parsley, dill, tarragon, chervil or chives
- 2celery stalks, finely chopped
- 1small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
- Salt
- freshly ground pepper to taste
- 1tablespoon white wine vinegar or sherry vinegar
- 2tablespoons freshly squeezed lemon juice
- ⅓cup plain low-fat yogurt or buttermilk
- 1tablespoon Hellmann’s or Best Foods mayonnaise
- 1garlic clove, green shoot removed, minced
- 1teaspoon Dijon mustard
- 2tablespoons extra virgin olive oil
- 16-ounce bag baby arugula
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
182 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 10 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
To hard-boil the eggs, place in a saucepan, cover with cold water and bring to a boil. Cover the pan tightly, and turn off the heat. Let sit for 12 minutes. Fill a bowl with ice water, drain the eggs and chill immediately in the ice water.
Step
2
Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
Step
3
Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
Step
4
Line plates or a platter with arugula, top with the egg salad and serve.
- Advance preparation: You can make this several hours before serving. It keeps well for a couple of days in the refrigerator, but you’ll want to toss it again before serving.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Ratings
5
out of 5
217
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Cooking Notes
Elaine
Onions in Salads: Soak Them in Water First | Kitchn
www.thekitchn.com/onions-in-salads-soak-them-in-water-first-172984
Jun 20, 2012 - Soaking onions in ice water for 10 or 15 minutes mellows out the flavor to take that sharp edge, and accompanying aftertaste, out of the picture.
Who knew? Not me. Great question, Donna
Caitlin
Noticed that the photo has baby spinach, but the ingredients call for arugula. This might bother me for awhile...
Sarah
Holy Onion Batman! I used half of a medium red onion, soaked in ice water for 10 minutes, and felt that it significantly overpowered the dish. I would use half of a small red onion at most in the future. I even used an entire dozen boiled eggs to counteract it.
Marta
I have added chopped avocadoes and used half the amount of eggs. A new brunch favourite.
Approdesiac
Made without onions...dynamite!Used only 3/4 of the vinaigrette and it was plenty. This is a perfect egg salad recipe.
mkjohnson
***SOAK onions in ice water for 10 or 15 minutes -- mellows out the flavor, takes away sharp edge, and accompanying aftertaste
Lee
This turned out much more wet than I would have liked. Next time I might leave out the olive oil in favor of more mayo to thicken it up a bit. Just a little too soupy for my taste but the flavors were great. I had some big celery so if you've got a really hearty stalk I'd say one stalk would suffice.
Laura
I really enjoyed this recipe. I left out the onions and used a good amount of chives in the herb mix. It turned out great!
Harris
Dukes is the sine qua non! Touch of curry powder.
Sahan Arzruni
In the photo the greens seem like baby spinach, whereas you mention baby arugula in the ingredients. Which one is it?
Yvette
Way too much dressing for the number of eggs! The tangy ingredients (vinegar, lemon juice, yogurt) overpower the taste of the eggs. I'll go back to my practice of placing pickled red onion on top of each open-faced sandwich which achieves the same thing in a more subtle way and makes for a nice presentation. Also garlic clove is listed in the ingredients but I don't see it anywhere in the directions?
Mindy
I found the sherry vinegar overpowering. I think I’d leave it out next time, especially given that I’d like the herbs to be the dominant flavor. I did a shallot instead of the onion. It was perfect!
Laura
I really enjoyed this recipe. I left out the onions and used a good amount of chives in the herb mix. It turned out great!
Dominique N
I followed these directions step by step. Yet, the eggs did not cook thoroughly and were difficult to peel. Would not recommend.
Meghan
Used cilantro and arugula for herbs and 1 green onion instead of the red onion. Very bright and delicious!
Rita
Made this with tzatziki and it was delicious. Used 4 eggs but would bump it up to 5 and get 2 lunches out of it.
Raila
Put in 2 tbs of Dijon - oops, way too much. Used celery hearts which are smaller stalks, would add 3-4 for next time. Didn’t have Greek yogurt, will try next time.
Lee
This turned out much more wet than I would have liked. Next time I might leave out the olive oil in favor of more mayo to thicken it up a bit. Just a little too soupy for my taste but the flavors were great. I had some big celery so if you've got a really hearty stalk I'd say one stalk would suffice.
kelly
I'm dairy free, so used mused mayo in place of the yogurt, which tasted great to me. I also used 1 cup of fresh italian parsley with some dried dill - it was what I had and tasted good. However, a mix of fresh herbs, as opposed to all parsley, would yield better more interesting taste and better texture.
BLT9
I like using lime juice and white basaltic for the vinegar and citrus.
NJR
I cut everything in half and it was pretty wet, and the lemon was overpowering. It might do well with a bit less of both the lemon and the dressing. Also there was no place in the Steps for the garlic, but I assume it would just be added in with the other ingredients before the vinaigrette.
Approdesiac
Made without onions...dynamite!Used only 3/4 of the vinaigrette and it was plenty. This is a perfect egg salad recipe.
Caitlin
Noticed that the photo has baby spinach, but the ingredients call for arugula. This might bother me for awhile...
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