Spring Herb Egg Salad

Spring Herb Egg Salad

This robust, protein-packed eggy mélange tastes like optimism on a plate. The watercress base is a great source of antioxidants, which has been linked to lower blood pressure and other hearty healthy benefits. 

Gluten free/ Dairy free/ Vegetarian

Elimination level: 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 2-4



  • 1 bag of watercress
  • 4 beets (red, gold or white), cooked, peeled and quartered
  • 1/2 cup celery, thinly sliced
  • 1/2 cup radishes, sliced
  • 2 tablespoons tarragon leaves, chopped
  • 2 tablespoons dill, chopped
  • 4 eggs, hardboiled, peeled (see below) and halved
  • 1/2 avocado, sliced lengthwise
  • 1 cup slivered almonds, toasted (see below)
  • salt/pepper to taste 


Herb Egg Salad Dressing

  • 2 shallots, sliced
  • 2 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 lemon, juiced
  • 2 tablespoons garlic powder
  • 1/2 cup extra virgin olive oil
  • salt/pepper to taste



Toast almonds in advance and set aside. Whisk the salad dressing ingredients together in a bowl until well combined. Place quartered beets, sliced radish and celery into a large salad bowl. Season with salt and pepper. Add dill, tarragon and pour in half the dressing. Toss and mix well. Add salad greens and toasted almonds into salad bowl mixture and pour remaining salad dressing.


Serve with halved eggs and avocado slices on top.


Looking for more healthy recipes from Dr. Nancy? Order her cookbook that includes 75 more recipes just as delicious as this one! If you try one out make sure to post a picture and tag us on instagram @drnancymd

Curb & Burn