Bright, herby, and a little unexpected, this egg salad gets its depth from our Herbes de Provence Infused Olive Oil and a splash of tangy Champagne Wine Vinegar — perfect piled onto toasted sourdough or scooped up with crackers.
Ingredients
- 6 large eggs
- 2 tbsp Herbes de Provence Infused Olive Oil
- ⅓ cup full-fat Greek yogurt
- 2 tsp Champagne Wine Vinegar
- 1 shallot, minced
- 1 tbsp fresh mint, finely chopped
- 1 tbsp fresh chives, finely chopped
- ½ tsp lemon zest
- Juice of ½ a lemon
- Kosher Salt to taste
- Fresh cracked black pepper
Instructions
- Bring eggs to a boil, turn off heat, cover, and let sit 10 minutes. Transfer to an ice bath, peel, and cool completely then roughly chop
- In a bowl, whisk together Greek yogurt, olive oil, vinegar, lemon zest, lemon juice, salt, and pepper.
- Gently fold in eggs, mint, chives. Add salt and pepper to taste.
- Spoon onto toasted sourdough, stuff into warm pita, or serve as a dip with crackers and sliced cucumbers. Finish with a drizzle of olive oil.
