Herby Egg Salad

This is the egg salad I’ve been searching for: packed with vegetables and green herbs, and full of creamy eggy goodness.  Follow the instructions for cooking the eggs eggsactly (hah) for best results.  Adapted from 101 Cookbooks.


  • 6 large eggs
  • 1/4 c mayonnaise
  • Salt and pepper
  • 2 stalks celery, washed and chopped finely
  • 1/2 bunch chives, chopped
  • 1/3 c parsley, chopped
  • handfull dill, chopped


  1. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil, then turn off the heat, cover, and let sit for exactly seven minutes.
  2. Have a big bowl of ice water ready – when the eggs are done cooking, place them in the ice bath for a couple of minutes to stop the cooking.
  3. Crack and peel each egg, and place in a medium mixing bowl.
  4. Add the mayonnaise, a couple generous pinches of salt and pepper, and mash with a fork.
  5. Stir in the celery and herbs, and taste to adjust seasoning.

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