Olive Oil Egg Salad

Ingredients

• 4 eggs
• 4 stalks of green onion
• Half a bunch of fresh mint
• Half a bunch of parsley
• 4 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon red pepper flakes
• 1 teaspoon salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Place the eggs in a pot, cover with water, and boil for 10 minutes after it starts boiling.

2. 2

   Transfer the boiled eggs to cold water, peel them, and chop them into cubes.

3. 3

   Finely chop the green onions, mint, and parsley.

4. 4

   Gently toss the chopped eggs and greens together in a large bowl.

5. 5

   In a separate bowl, whisk together olive oil, lemon juice, salt, and red pepper flakes to make the dressing.

6. 6

   Drizzle the dressing over the salad, mix gently, and transfer to a serving plate.

Note. Placing the eggs in ice water right after boiling makes them much easier to peel.