Herbed Egg Salad


  • 8 Flamingo Estate eggs
  • 1 cup herbs (I like a mix of chives, dill, parsley, and tarragon)
  • 1⁄4 cup mayonnaise
  • 1⁄4 cup greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 rib celery, thinly sliced
  • 3-4 dashes hot sauce
  • 2 tablespoons minced shallot
  • Juice of 1 lemon


Serves 4-6.

Place the eggs in a saucepot and cover with cold water.

Place on the stove and bring to a boil.

Turn off the heat and let the eggs rest for 8 minutes. Remove and place in an ice bath.

In a medium bowl place the mayo, yogurt, mustard, shallot, hot sauce and lemon.

Whisk to combine.

Remove the eggs from their ice bath and peel. Cut each egg into 6 pieces.

Add the eggs to your mayo mixture along with the celery and herbs.

Gently stir to combine. Season with salt, to taste.


Leave a comment