I don't make egg salad every week, but when I do, I love putting it on top of my avocado toast! Layered with between micro greens and goat cheese, this was my lunch for the week. It is (as always) so easy to meal prep and stores for up to 5 days in your refrigerator. It's made with simple ingredients- just eggs, mayo, dijon mustard, dill, celery, and green onions. It's amazing on bread, or even on a bed of lettuce or sweet potatoes. Of course I top with hot sauce and goat cheese!
Ingredients:
-8 eggs, hard boiled
-1/4 cup mayonnaise
-1 tbsp dijon mustard
-salt and pepper to taste
-3 tsp fresh dill
-1 stalk celery, chopped
-2 green onions, chopped
Directions:
Bring 8 eggs and a pot of water to a boil on your stovetop. Once boiling, turn off heat and let the eggs cook in water for another 8 minutes. Remove from stove and place eggs in an ice bath.
Crack eggs and separate yolks from the whites.
In the bowl of yolks, add in mayonnaise, dijon mustard, and salt and pepper. Combine by mashing together.
Separately, chop the egg whites up finely.
Add in all remaining ingredients to the mashed yolk mixture, and combine well.
Serve on your favorite sourdough bread, or over a bed of lettuce or sweet potatoes!
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