Egg Salad with Sun-Dried Tomatoes and Scallions
Description:
Eggs are versatile, with a neutral flavor that allows for endless recipe variations. This Egg Salad with Sun-Dried Tomatoes and Scallions is a wholesome, quick dinner option. The crunch from the scallions and the sweet, tangy flavors of the sun-dried tomatoes elevate the dish, creating a satisfying and rich salad perfect for a weeknight meal.
Cuisine: Continental
Course: Dinner
Diet: Eggetarian
Ingredients:
- 3 Whole Eggs (hard-boiled, peeled, and chopped)
- 1 tablespoon Classic Mayonnaise (with egg)
- 1 tablespoon Extra Virgin Olive Oil
- 1/3 cup Spring Onion Greens (finely chopped)
- 1/3 cup Sun-Dried Tomatoes (finely chopped)
- 1 teaspoon Lemon Juice
- 1 teaspoon Fresh Thyme Leaves (finely chopped)
- Salt and Pepper (to taste)
Prep Time: 15 minutes
Cook Time: 10 minutes
Instructions:
- Start by boiling the eggs: place them in a pot and cover with water. Bring to a boil, then turn off the heat and cover the pot. Let the eggs sit for 12 minutes, then cool them under running water. Peel the eggs and cut them into quarters.
- In a medium bowl, combine the mayonnaise, olive oil, spring onion greens, sun-dried tomatoes, lemon juice, fresh thyme, salt, and pepper. Stir well to mix.
- Add the chopped boiled eggs to the mixture and gently stir until everything is well combined.
- Serve the Egg Salad with Sun-Dried Tomatoes and Scallions as a wholesome dinner, ideally paired with a bowl of Cream of Mushroom & Spring Onion Soup.
Enjoy your fresh, flavorful, and nutritious egg salad!
