INGREDIENTS:
- 8 eggs
- ¼ cup mayonaisse
- 1-2 tablespoons cider vinegar
- 2 scallions, chopped
- ¼ cup chopped basil
- ¼ 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)
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.
Source: Framed Cooks
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