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When the sun is shining and fresh produce is abundant, there’s nothing quite like a refreshing Summer Garden Egg Salad. This light yet satisfying dish showcases the vibrant flavors of seasonal vegetables and the creamy goodness of eggs, making it the perfect meal for a picnic, brunch, or a light lunch. With its colorful ingredients and delicious taste, this egg salad will quickly become a favorite in your summer recipe rotation.
Why You’ll Love This Recipe
Summer Garden Egg Salad is more than just a standard egg salad; it’s a celebration of fresh ingredients and summer flavors. The combination of garden-fresh vegetables with creamy eggs creates a delightful balance of textures and tastes. Not only is this salad incredibly delicious, but it is also highly versatile. Serve it on a bed of greens, on a sandwich, or with crackers for a quick and easy meal. Plus, it’s a great way to use up any excess produce from your garden or local farmers’ market!
Ingredients
To make Summer Garden Egg Salad, you will need the following ingredients:
- For the Egg Salad:
- 6 large eggs, hard-boiled and chopped
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- For the Garden Vegetables:
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup bell pepper, diced (any color)
- 1/4 cup fresh herbs (such as dill, parsley, or chives), chopped
Kitchen Equipment Needed
- Pot for boiling eggs
- Mixing bowl
- Measuring cups and spoons
- Whisk or fork for mixing
- Cutting board and knife
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