Herby Egg Salad
Herby Egg Salad
Give your egg salad a springtime makeover with a sprinkling of Oaktown Spice Shop Fines Herbes. A bright blend of tarragon, chervil, chives and parsley, this herbaceous blend is my favorite way to upgrade the classic sandwich filling. I love using Kewpie mayonnaise, a richer, tangier mayonnaise in a convenient squeeze bottle, but use your favorite mayo (or homemade!) for an equally delicious egg salad. Serve it as an open faced tartine, on a salad, or in a lettuce wrap for a simple lunch or brunch!
Ingredients
-
6 large eggs
-
3 tablespoons Kewpie mayonnaise (or mayo of your choice)
- 1/2 tablespoon extra virgin olive oil
- 2 teaspoons dijon mustard
-
2 teaspoons Oaktown Spice Shop Fines Herbes
- ½ teaspoon lemon zest
- 1 tablespoon chopped fresh dill
- 1 green onion, finely chopped
- Salt and pepper, to taste
To serve:
-
3 slices toasted sourdough bread
- Thinly sliced radishes
Directions
Place the eggs in a pot and cover with cold water. Bring to a boil, and boil for 6 minutes.
- Immediately transfer the eggs to a bowl of ice water to stop the cooking. Once cooled, peel.
- Using a box grater on the largest holes, grate the eggs into a medium bowl.
Add the mayonnaise, olive oil, mustard, Oaktown Spice Shop Fines Herbes, lemon zest, dill and green onions, mixing to combine. Season with salt and pepper to taste.
Divide the egg mixture onto the toast, and top with thinly sliced radishes.
