This Egg Chive Salad is irresistibly creamy and delicious. And most importantly, the dressing is light and not heavy on the mayonnaise.Jump to Recipe
Hello nice people – how are you doing? Excited and ready for the weekend? Oh man, I am SO ready! Despite the shorter week (We had a holiday on Monday), this week has been long and hectic. Haven’t you noticed you often feel this after an extended weekend or vacation?
Anyway, I am going to keep it short and sweet. Besides, who needs long conversations when I have this creamy Egg Chive Salad for you?
I made this salad last summer, and I am happy to share it with you. The timing is good because you probably have lots of chives in the garden right now. Also, it’s the season of grilling and picnics, so you might also need it. By the way, if you are seeking for potato salad ideas, I have some, too.
Potato Salad Ideas
Egg Chive Salad
As for this salad, the best part is that it’s creamy without being heavy on dressing. Oh man, I don’t like those pasta and egg salad loaded with mayo. You should be able to taste all the ingredients, not the mayo, right?! This dressing is light. It’s a combination of plain yogurt with a touch of mayonnaise.
Also, the creaminess is achieved thanks to cooking the eggs. Normally hard-boiled eggs require between 8 to 10 minutes (for soft but set yolks) and over 10 minutes for fully set yolks. Here I suggest you boil them just for 7 minutes, so the egg yolk would still be a little creamy. If you love extra soft egg yolks, you can go even with 6 minutes! Creamy yolk = less of dressing needed. How cool is that? Of course, if you prefer perfectly set yolks, 10 minutes and longer would be your method.
Rather than than, this salad needs only a bunch of fresh chives and a touch of salt and pepper. You can serve it as a side dish or even light main course (with some bread.)
I hope you like this Egg Chive Salad, and you will it a try soon. If you try it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Egg Chive SaladCourse: Salads, Appetizers
This Egg Chive Salad is irresistibly creamy and delicious. And most importantly, the dressing is light and not heavy on the mayonnaise.
8 large eggs
a bunch of chives (about 1/2 cup chopped or more)
~ 1/3 cup plain yogurt or sour cream
1-2 tbsp. of mayonnaise
salt and black pepper, to taste
- Fill a small-medium pot with water and bring to a boil.
- Carefully lower the eggs into the pot one at a time, using a spoon or strainer.
- Boil the eggs for 7 minutes for set but creamy egg yolks. If you prefer the egg yolks even creamier, boil for 6 minutes. If you want perfectly set hard-boiled eggs, boil them for 10 minutes or even a bit longer.
- Once you are done boiling the eggs, take them out from the boiling water right away and place them in the cold water, either filled container or running. Let them sit until they are cool enough to peel.
- Peel and roughly chop the eggs. Combine with the chopped chives.
- In a small bowl combine the yogurt / sour cream with the mayo. Season with salt and pepper, as needed. Stir the dressing in and gently mix just until combined.
- You can serve it right away or chill until ready to serve. In my opinion this salad is the best to enjoy within one day, but it will taste great the next day too. I will not recommend you keeping it refrigerated longer than 2 days as chives tend to give some off aftertaste.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.