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Herbed Egg Salad

Herbed Egg Salad


24 large hard-cooked eggs, peeled
1½ cups red onions, chopped
1½ cups
celery, chopped
3 cups
⅓ cup
Dijon mustard
3 Tbsps.
fresh thyme, chopped
3 Tbsps.
Italian parsley, chopped
3 Tbsps.
fresh dill, chopped
Salt and pepper, to taste
12 large slices multi-grain bread, toasted
8 cups
mixed green salad

1. Using a box grater, grate eggs across the coarsest section. Add onions, and celery to a bowl. In separate bowl, blend mayonnaise, mustard, thyme, parsley and dill. Mix eggs and mayonnaise mixture. Season to taste with salt and pepper. Refrigerate until serving.

2. To serve: Portion about ¾ cup egg salad onto each slice (whole or split) toast. Serve open-face with ⅔ cup favorite mixed greens. Serve immediately.

*If using peeled, hard-cooked egg product.

Recipe and photo: The American Egg Board

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