A delightful twist on the classic egg salad, this recipe combines fresh herbs and a tangy vinaigrette for a refreshing and flavorful dish.
Peel the hard-boiled eggs and chop them into small pieces.
For easier peeling, use eggs that are a few days old and cool them in ice water after boiling.
In a mixing bowl, combine the chopped eggs, mayonnaise, dill, salt, and green onions. Mix until well combined.
Adjust the seasoning to your taste by adding more salt or herbs.
Arrange the mixed greens and cherry tomatoes on a serving platter.
Use a variety of greens for a more visually appealing and flavorful base.
In a small bowl, whisk together the olive oil, vinegar, dill, mustard, salt, and minced garlic to make the dressing.
Shake the dressing in a sealed jar for a quick and mess-free mix.
Spoon the egg salad onto the prepared greens and drizzle with the dressing.
Serve immediately to enjoy the fresh flavors and crisp textures.
