It’s not officially springtime until egg salad graces your lunch or dinner table. And although you may remember egg salad sandwiches as an afternoon childhood snack, there’s a lot more to this simple yet creamy and delicious dish.

Ingredients

•  6 hard-boiled eggs, peeled

• ¼ cup mayonnaise

• 1 tbsp Dijon mustard

• 1 tsp fresh parsley, chopped

• 1 tbsp fresh dill, chopped

• 1 tbsp fresh chives, chopped

• Salt and pepper, to taste

Directions

• Rough-chop eggs and place in a bowl.

• Mix with other ingredients until herbs are mixed in and the yolks start to mix in with the mayonnaise and Dijon.

• Serve on a bed of sprouts and thinly sliced radishes.

Recipe and styling by Anna Calabrese ⁠/ Photography by Dave Bryce