I used to eat egg salad a few times a week as a kid. I didn't particularly love it then, but now especially in the spring I like to eat eggs more and of course with fresh herbs. This recipe is a quick lunch recipe that I made today to enjoy my new fresh herbs, and also to get some extra protein. Hope you enjoy- its so easy!
Boil 6 free-range eggs for 10-12 minutes in boiling water. Let sit in the water for 5 minutes and then rinse in cold water. Crack and peel while warm and rinse before chopping eggs into dices.
Chop and add a variety of fresh herbs to the eggs:
1/2 cup of mayo or veganaise
1 TB of mustard
2 stalks of chopped celery
sea salt and cracked pepper to taste
Mix all together and viola, a lunch of champions.
Serve with GF crackers, chips, or bread.
Easy to have on the go. Easy for packed lunched or picnics.
The herbs are the best part! The flavor is so fresh and full!