Egg Salad
Ingredients
- 4 eggs
- 2 stalks celery, minced
- 2 tablespoons mayo
- 2 teaspoons dijon mustard
- 1 tablespoon minced parsley/chives
- salt/pepper
garnish:
- olive oil
- flakey sea salt and freshly cracked black pepper
- microgreens
Instructions
- Bring a small sauce pot to a boil. Gently add the eggs into the water and lower the heat to a simmer for 10 minutes. Remove the eggs from the water and into a bowl with ice and a few cups of water. Once the eggs are cool, peel and cut into a small dice.
- In a large bowl add the diced eggs, minced celery, mayo, dijon, parsley/chives, and season with salt and pepper. Gently stir together until combined and taste to adjust seasoning.
- Serve on a piece of bread, with crackers or in lettuce leaves. Top with microgreens, olive oil and more salt/pepper. Keeps about 5 days in the fridge. Enjoy!
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