Allie Mentzer, our Marketing Manager, first made this recipe when she lived on a small farm in Crozier, Virginia with her three hens: Henny, Penny & Lou. Allie loves this vibrantly-flavored egg salad with fresh watercress on pumpernickel bread.

12 hardboiled eggs
1 c mayo (or enough to reach desired consistency)
¼ cup red onion, finely diced
1 package fresh dill, minced
1 package fresh chives, minced
¼ bunch flat leaf Italian parsley, minced
Zest of one lemon

First, separate egg yolks from whites. Rough chop the egg whites and set aside. In a separate bowl, crumble egg yolks. To the crumbled egg yolks, add mayo, onion, herbs and zest. Combine until thoroughly smooth. Pour egg yolk mixture over chopped egg whites and gently fold together. Chill for at least one hour before serving to let flavors mingle.