Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

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

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
10 mins
total:
45 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

270 calories; fat 25g; saturated fat 5g; cholesterol 326mg; sodium 492mg; protein 10g; carbohydrates 2g; sugars 1g; fiber 1g; iron 1mg; calcium 43mg.
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