Recipe: Egg Salad Over Mesclun

Serves 4


  • 6 large eggs
  • ¼ cup Greek yogurt
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon cayenne
  • 1 tablespoon parsley, minced
  • 1 tsp fresh dill, minced
  • 1 tablespoon capers, roughly chopped
  • The zest and juice from ½ lemon
  • 2 shallots, finely diced
  • 2 ribs celery, finely diced
  • 2 cups washed and dried mesclun greens


  1. Put the eggs in a small pot, cover with water ½ inch over the top of the eggs, bring to a boil, turn off the heat, cover, and allow to sit for 7 minutes.  Drain the eggs and place in ice water.  Crack the shells and allow the eggs to soak for 10 minutes.  The water will seep under the shells and make the easier to peel.  Peel the eggs and cut them into cubes about 1/3 inch each.
  2. Whisk together the yogurt, Dijon, cayenne, herbs, capers, lemon zest, and 1 teaspoon of lemon juice.
  3. Toss the chopped eggs with the shallots and celery.  Add the yogurt mixture and mix to coat everything.  Refrigerate for 30 minutes to let the flavors come together. 
  4. Taste the egg salad before serving and add more of the lemon juice or salt and ground pepper to your taste.  Serve on a bed of fresh mesclun (or on toasted whole wheat bread as a sandwich).