Bulk up your BLT with this classic egg salad freshened up with basil, parsley, and chives.
12 large eggs
3/4 cup mayonnaise
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped chives
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
kosher salt and black pepper
Sat fat 5g
How to Make It
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.
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.