This egg salad is so creamy and full of fresh flavors from the garden like cilantro and cucumber. This simple meal is wholesome and delightful in the Summertime, it always takes me back to my childhood.
Yield: 4 servings
3 sprigs of cilantro or basil
2 celery stalks
3 tbsp. mayonnaise
1 tsp. whole grain mustard or dijon
1 tsp. red wine vinegar
1 tsp. white wine vinegar
salt and pepper to taste
Have a medium bowl of ice water ready for the eggs to cool once they are cooked.
In a small pot add in the eggs and fill with cold water until it covers the eggs by 2 inches.
Heat up to boiling and time it for 10-12 minutes until the eggs are hard boiled.
Take off the heat and drain the water. Carefully scoop out the eggs and place into the ice water. Let cool completely in the fridge for at least 10-20 minutes.
Once the eggs are cold, peel them and rinse in cold water.
Wash all produce and have a medium bowl ready.
Chop the eggs, celery, cilantro or basil, and the cucumber very small and add into the bowl.
Add in the mayonnaise, mustard, white vinegar, red wine vinegar, and mix well. Add in salt and pepper to taste and enjoy. Keep refrigerated for up to 4 days.