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Published on March 21, 2014

Poached Egg Salad with Spring Herbs

March 21, 2014

Poached Egg Salad with Spring HerbsHealthy Culinary Instructor Jo Cessna presents monthly at the DeKalb county Garden Club. Her inspiration comes from spring greens, which is challenging during winter months. She tested this recipe for her March visit: poached egg salad with spring herbs.


  • 6 eggs
  • 1 Tablespoon finely minced chives
  • 1 Tablespoon finely minced parsley
  • 2 green onion, minced (about 1 ½ Tablespoons)
  • 2 Tablespoons spinach or arugula, finely chopped
  • 1 Tablespoon mayo (Veganese or yogurt)
  • 1 teaspoon vinegar or fresh lemon juice
  • 1 teaspoon Dijon (if you need a bit of a kick)
  • ¼ teaspoon sea salt
  • ½ teaspoon black pepper


Mash warm poached eggs*.

Mix in remaining ingredients and correct flavor with salt and pepper.

If arugula is too bitter add a drop or two of maple syrup or honey.


*Perfect  Poached Eggs

Bring eggs to room temperature. Using a shallow saucepan or fry pan, bring 2 inches of water to a simmer. Add 1 teaspoon cider vinegar to the water and pinch of sea salt. Crack 1 egg at a time in small dish - slip gently into the simmering water.

Let water come back to a simmer before adding the next egg. Simmer gently until eggs are done. Eat immediately or cool to store.

Want to learn more from Jo Cessna? Find out more about her classes or register online at

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