Herby Egg Salad
Ingredients
- 6 None large eggs ⓘ
- 1/3 cup sour cream
- 1/3 cup mayonnaise ⓘ
- 2 tbsp chopped fresh mixed herbs (such as dill, chives and parsley) ⓘ
- 4 None green onions, finely chopped ⓘ
- 9 oz asparagus, woody ends snapped off, blanched, cut into 1 1/4 inch pieces
- 3 stalks celery, finely sliced ⓘ
- 3 oz baby spinach ⓘ
- 1 tbsp capers ⓘ
- 2 tsp toasted poppy seeds ⓘ
Instructions
- To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and halve lengthwise.
- Meanwhile, combine sour cream, mayonnaise and herbs in a bowl. Season. Finely chop 1 egg, add to sauce and mix to combine.
- Combine green onions, asparagus, celery and spinach in a serving bowl. Top with remaining egg halves, cut-sides up. Sprinkle with capers and poppy seeds. Serve with herb dressing.
Nutrition & Diet Analysis (per serving)
341
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).