Elegant Herb-Infused Egg Salad on Crisp Lettuce Beds

Ingredients

- 6 large hard-boiled eggs
- 1 tablespoon fresh tarragon, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 2 scallion greens, thinly sliced
- 1 head Boston lettuce
- 4 cups mixed lettuces
- 1/3 cup French-style vinaigrette

Instructions

1. Prepare the Eggs
Peel the hard-boiled eggs and place them on a clean cutting board. Slice each egg into quarters, then gently transfer the pieces into a large mixing bowl.

2. Chop Herbs and Scallion Greens
Finely chop the fresh tarragon, chives, and parsley. Thinly slice the scallion greens. Add all these ingredients to the bowl with the eggs.

3. Mix the Salad
Drizzle the French-style vinaigrette over the egg and herb mixture. Using a large spoon or spatula, gently toss all the ingredients together until well combined. Be careful not to break the eggs too much.

4. Prepare the Lettuce Beds
Thoroughly wash and pat dry the Boston lettuce and mixed lettuces. Arrange the Boston lettuce leaves on individual serving plates to create a bed. Pile about a cup of mixed lettuces on top of the Boston lettuce on each plate.

5. Assemble the Dish
Spoon a generous amount of the egg salad mixture onto each bed of lettuce. Ensure the eggs and herbs are evenly distributed across the plates.

6. Serve
Serve immediately as a light and refreshing lunch option. Enjoy the delicate flavor balance of the herbs with the rich, creamy eggs.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time (Assembly only, as eggs are pre-boiled): PT5M
5 minutes

Total Time

- PT15M
15 minutes

Type of Dish

- Lunch

Keywords

- Egg salad
- Herbed egg lunch
- Tarragon recipes
- Chive salad
- Parsley egg dish
- Easy lunch recipes
- Herb-infused salad
- Light meals
- French vinaigrette
- Summer lunch ideas

Recipe Yield

- Feeds 4 adults

Calories

- Total: 620 calories (155 calories per serving)

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