HERBY EGG SALAD

For those remnant dyed Easter eggs, or if you’re simply craving the nostalgia of egg salad on toast…

Rather than using the standard mayo to create a creamy egg salad, I opt for an herby vinaigrette base with briny olives to bring this egg salad together. This is delicious on toast, as a sandwich or served alongside your favorite crackers.

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YOU WILL NEED

• 7 large hardboiled eggs, chopped

• 1/4 cup Castelvetrano olives, finely chopped

• 5 tablespoons extra-virgin olive oil or avocado oil

• 1 tablespoon freshly squeezed lemon juice

• 1 tablespoon apple cider vinegar

• 2 teaspoons Dijon mustard

• 1/2 teaspoon fine sea salt

• 1/4 teaspoon freshly ground black pepper

• 1 tablespoon flat-leaf parsley, roughly chopped

• 1 tablespoon fresh tarragon, finely chopped

• 1 tablespoon chives, finely chopped

• 1 teaspoon cumin seeds, toasted and crushed

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TO MAKE

In a mixing bowl, gently stir together the eggs and olives.

In a small mixing bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon, salt, and pepper.

Stir the olive oil mixture into the egg and olive mixture.

Gently fold in the parsley, tarragon, chives and cumin seeds.

This can be served right away or refrigerated for 3 to 4 days.

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