By Chef Ella Freyinger

March 2021

4-6 Servings


  • 8 Flamingo Estate eggs
  • 1 cup herbs (I like a mix of chives, dill, parsley, and tarragon)
  • 1⁄4 cup mayonnaise
  • 1⁄4 cup greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 rib celery, thinly sliced
  • 3-4 dashes hot sauce
  • 2 tablespoons minced shallot
  • Juice of 1 lemon


  • Place the eggs in a saucepot and cover with cold water.
  • Place on the stove and bring to a boil.
  • Turn off the heat and let the eggs rest for 8 minutes. Remove and place in an ice bath.
  • In a medium bowl place the mayo, yogurt, mustard, shallot, hot sauce and lemon.
  • Whisk to combine.
  • Remove the eggs from their ice bath and peel. Cut each egg into 6 pieces.
  • Add the eggs to your mayo mixture along with the celery and herbs.
  • Gently stir to combine. Season with salt, to taste.
  • Enjoy!