Summer Egg Salad with Field Greens and Mint Vinaigrette

Whalewalk Inn and Spa 0

"A tangy egg salad offset by a light field green salad topped with a refershing mint vinaigrette."
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Egg Salad:
  2. Put eggs in large pot filled with water, and add salt
  3. Bring water to a boil, about 10 minutes.
  4. Blanch eggs immediately, as it makes them easier to peel.
  5. In a large bowl mash eggs with Dijon mustard, mayonaisse and salt and pepper.
  6. Mint Vinaigrette:
  7. Whisk first 4 ingredients in a small bowl.
  8. Whisk in oil.
  9. Season to taste with salt and pepper
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