Description
A delicious egg salad mixed with cannellini beans, fresh herbs, and a tangy dressing.
Ingredients
Scale
- 6 hard-boiled eggs (peel and separate the whites from the yolks)
- ½ cup cannellini beans (rinse and drain)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice (fresh squeezed)
- 2 teaspoons Dijon mustard
- pinch kosher salt (to taste)
- few turns cracked black pepper (to taste)
- 1 tablespoon dill (remove stems chop small)
- 1 tablespoon chives (chop small)
Instructions
- Place eggs in a pot. Arrange the eggs in a single layer in a saucepan. Fill the pot with cold water until the eggs are covered by about 1 inch of water. Bring to a boil. Once the water reaches a boil, turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 10–12 minutes.
- Cool the eggs. Transfer the eggs to a bowl of ice water for about 5 minutes to stop the cooking and make peeling easier. Peel and use. Gently crack the shell and peel under running water if needed.
- Once the eggs are peeled, slice them in half and separate the whites from the yolks.
- In a medium bowl, combine the egg yolks, extra virgin olive oil, fresh squeezed lemon juice, Dijon mustard and cannellini beans. Mash them together with a fork until mostly smooth. Season with kosher salt and cracked black pepper.
- Roughly chop the egg whites and chop the fresh herbs. Add them to the bowl. Gently fold everything together. Taste and adjust seasoning if needed. Serve immediately or chill before serving.
Notes
- This salad can be served as a sandwich filling or on top of greens.
- Adjust seasoning as per personal preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salads
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup