- YIELDS | 4 SERVINGS
- PREP TIME | 5 MINS
- COOK TIME | 14 MINS
Eggs are so versatile—who would have thought that egg salad could be used so many ways? Experiment with your favorite herbs. Dill is my go-to herb. Make this a day in advance so flavors blend.
- 10 eggs
- 4 small scallions or 2 large, leave about 3 inches of the green stem, sliced thin
- 1/2 cup mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 teaspoon sea salt
- Pepper to taste
- In a large saucepan, cover eggs with cold water and heat to a rolling boil, then turn off the burner, cover the pan, and allow eggs to sit untouched for 15 minutes to get perfectly hard-boiled eggs.
- Place the eggs in a bowl filled with cold water (this helps separate the shell from the egg) to cool them down.
- Peel and chop eggs. Add mayonnaise, chopped scallions, salt, and pepper, as well as 2 tablespoons fresh dill or 1 teaspoon dry dill, if using. Mix thoroughly. Place in an airtight container and refrigerate.
- Serve 1/2 cup egg salad over two handfuls of organic baby spinach. Sprinkle two tablespoons Basic Dressing on top and mix.
- Wrap egg salad in washed crisp endive leaves for a fun alternative to the boring and gluten filled bread-based sandwich.
- Serve 1/2 cup of egg salad with gluten free crackers and fruit.