Put the eggs in a small saucepan. Cover with water to 1 inch above eggs. Boil eggs. Remove from heat. Drain the water of boiled eggs. Then, leave to cool eggs.
Peel the boiled eggs. Chop the way you want.
Put chopped eggs into a serving dish. Add the finely chopped parsley, dill, green onions, mint, olive oil, salt and black pepper. Mix thoroughly.
Sprinkle red pepper flakes onto the prepared egg salad and serve.
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