Herbed Egg Salad


4 hard-boiled large eggs, peeled and chopped
2 Tbsp mayonnaise
2 Tbsp sour cream
1 Tbsp Herbed Poultry Seasoning
2 tsp freshly chopped parsley
1 scallion, minced
2 teaspoons fresh lemon juice, or to taste
1 teaspoon Dijon mustard
a pinch freshly grated lemon zest


In a medium bowl, whisk together mayonnaise, sour cream, Herbed Poultry Seasoning, parsley, scallion, lemon juice, mustard, and lemon zest. Carefully fold in eggs.

Refrigerate at least one hour before serving.

Perfect for egg salad sandwiches.