Summer egg salad with basil & peas
Description
Drizzle seasonal greens, new potatoes and eggs with a tangy, herby dressing to make this healthy vegetarian lunch or dinner, packed with iron, folate and fibre
Ingredient
- 6 hard-boiled eggs
- 1/2 cup frozen peas, thawed
- 1/4 cup chopped fresh basil
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
Direction
Instructions:
1. Start by preparing the hard-boiled eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes. Remove the eggs from the hot water and place them in a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.
2. In a large mixing bowl, combine the chopped hard-boiled eggs, thawed peas, and chopped fresh basil.
3. In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, onion powder, dried dill, dried oregano, and dried thyme.
4. Pour the dressing over the egg salad mixture and toss to combine.
5. Taste and adjust seasonings, if needed.
6. Serve the summer egg salad on its own or as a sandwich filling. Enjoy!
Powered By 
