Egg Salad with Fresh Herbs

Egg Salad with Fresh Herbs

Try using brown mustard, grainy mustard or yellow mustard for a different flavor twist. Add a layer of avocado slices.
Servings 2 servings


  • 4 lg hard boiled eggs
  • 3 tbsp light mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • salt and pepper to taste
  • 2 tbsp scallions minced
  • 1 tbsp Mariposa Farms Fresh Chives rinsed and minced
  • 1 tbsp Mariposa Farms Fresh Parsley rinsed and minced
  • 4 slices french bread toasted
  • 1 pkg Mariposa Farms Fresh Arugula
  • 3 cups ice medium bowl with ice and water for ice bath


  • Place eggs in a pan of cool water, bring to a boil. Boil for 4 minutes, turn off burner and place the lid on the pan. Set timer for 5 minutes. Drain water from the pan and immediately place eggs into an ice bath. When cool enough to handle peel the eggs.
  • Dice the eggs into a medium sized bowl, add the herbs, scallions, lemon juice, mayonnaise, mustard and mix together. Add salt and pepper to taste.
  • Assemble your sandwich; spread extra mustard on the french bread toast, add arugula leaves, add a scoop of egg salad and top with another slice of toast.