Herbed Egg Salad with Crackers
Spinach-Basil Salad
Ingredients
- 8 large eggs
- 1 green onion, finely chopped
- ¼ cup chopped fresh parsley
- ¼ cup reduced-fat mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 16 multigrain crackers
Instructions
- Place eggs in a single layer in a large stainless steel saucepan. Add water to cover, and bring to a rolling boil. Remove from heat; let stand, covered, 15 minutes.
- Drain and run cold water over eggs; peel and chop.
- Combine eggs, onion, parsley, mayonnaise, mustard, lemon juice, salt, and pepper. Chill until ready to serve. Serve with crackers.
Side Dish Ingredients
- 1 (5-oz) pkg baby spinach
- ¾ cup chopped fresh basil
- 1 tomato, seeded and chopped
- 2 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine spinach, basil, and tomato in a large bowl.
- Whisk together oil, vinegar, mustard, honey, salt, and pepper in a small bowl. Pour over spinach. Toss.
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