Herby egg salad: A summery spin on an old faithful recipe

This egg salad recipe is absolutely perfect for summer, when fresh herbs are abundant in gardens, markets and grocery stores. Grating the boiled eggs gives them a satisfying texture that pairs beautifully with the crunch of cucumber and red onion. Instead of mayonnaise, this version uses creamy labneh and Dijon mustard to create that delicious tang. Pile it high on crusty bread for a tasty breakfast or lunch.

Ingredients

• 4 large egg
• 1 Persian cucumber, finely diced
• ½ red onion, finely chopped
• ¼ cup finely chopped fresh herbs, such as chives, mint, oregano and parsley, loosely packed
• 3 tbsp labneh
• 1 tbsp Dijon mustard
• ½ tsp kosher salt
• ¼ tsp black pepper
• 3 tbsp chopped pistachios (optional)
• Crusty bread, for serving

Preparation

Add water to the halfway point of a medium saucepan and bring to a boil. Use a spoon to gently drop the eggs in, then cook for 10 minutes until the yolks are set.

While the eggs are cooking, add the cucumber, red onion, herbs, labneh, mustard, salt and pepper to a medium bowl.

Using a slotted spoon, carefully remove the eggs from the saucepan and place them in a medium bowl of ice water to cool for a few minutes.

Peel the eggs, then use a box grater to grate them into even pieces over a cutting board or plate. (If you don’t have a box grater, you can finely chop the eggs with a knife.)

Add the eggs to the bowl with all the other ingredients and mix to combine. Taste and adjust seasoning as desired.

When ready to serve, spread the egg salad on crusty pieces of bread, then garnish with more herbs and chopped pistachios, if using.

Serves 4

Produced in collaboration with CBC Creator Network.