Herbed Egg Salad
(from saymyname’s recipe box)
2 1/2 cups
Source: In 'A Love Affair with Southern Cooking' by Jean Anderson
Ingredients
- 12 large hard-cooked eggs, shelled and finely chopped
- 1/2 cup firmly packed mayonnaise
- 1/3 cup chopped parsley
- 1/3 cup finely snipped fresh dill
- 1/4 cup finely snipped fresh chives
- 2 large scallions, finely chopped (white part only)
- 1 small celery rib, cut into fine dice
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 tablespoons milk or 2 tablespoons half-and-half
Directions
-
Combine all ingredients in a bowl; if mixture seems dry, add another tablespoon or two or milk.
- Taste for salt and pepper and adjust as needed.
- Cover and refrigerate for several hours or overnight.
- When ready to use, let stand at room temperature for 30 minutes, then use as a spread for open-faced tea sandwiches or full-size sandwiches.