EGG & HERB SALAD

By BobD

Ingredients

• This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
• 8 large eggs, hard-boiled (see below) and finely chopped
• 1 cup finely chopped fresh herbs, such as parsley, dill, tarragon, chervil or chives
• 2 celery stalks, finely chopped
• 1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
• Salt and freshly ground pepper to taste
• 1 tablespoon white wine vinegar or sherry vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup plain low-fat yogurt or buttermilk
• 1 tablespoon Hellmanns or Best Foods mayonnaise
• 1 garlic clove, green shoot removed, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 1 6-ounce bag baby arugula

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

To hard-boil the eggs, place in a saucepan, cover with cold water and bring to a boil. Cover the pan tightly, and turn off the heat. Let sit for 12 minutes. Fill a bowl with ice water, drain the eggs and chill immediately in the ice water.

1. Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.

2. Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.

3. Line plates or a platter with arugula, top with the egg salad and serve.

Yield: Serves four to six.

Advance preparation: You can make this several hours before serving. It keeps well for a couple of days in the refrigerator, but youll want to toss it again before serving.