Marcus Nilsson
Hands-On Time
10 Mins
Total Time
45 Mins
Serves 8

Bulk up your BLT with this classic egg salad freshened up with basil, parsley, and chives.

How to Make It

Step 1

Place the eggs in a large pot and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool. Peel the eggs and chop.

Step 2

Meanwhile, stir together the mayonnaise, basil, parsley, chives, lemon juice, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl. Add the eggs and stir to combine.

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