Ingredients
8 eggs, hard-boiled, chopped
1 red onion, medium, finely chopped
⅓ cup parsley, finely chopped
2 tbsp chives, finely chopped
¼ cup basil leaves, chiffonade
⅛ cup celery leaves, torn
3 tbsp mayonnaise
2 tbsp wholegrain mustard
1 tsp salt
1 tsp apple cider vinegar, (add more if desired)
4 cups lettuce, (1 bunch)
cayenne pepper, to taste
ground black pepper, to taste
Preparation
Chop the hard-boiled eggs, red onion, and parsley then mix together in a bowl.
Add the chives, basil leaves, celery leaves, mayonnaise, whole grain mustard, and salt. Mix until combined.
Add the apple cider vinegar and adjust accordingly.
Place half of the torn lettuce leaves in a bowl. Add the egg salad on top, then place the remaining half of the leaves on the sides.
Sprinkle with cayenne and ground black pepper before serving. Enjoy!
