Egg Salad

Hard boiled eggs are one of my favorite go-to foods to have on-hand. I often make this salad and enjoy it for breakfast or lunch when I’m looking for an extra protein boost to keep me full throughout the work day. Serve this on toast, on a bed of greens or with crackers.

1. In a large bowl, combine mayo, olive oil, Dijon mustard, grainy mustard, lemon juice, granulated garlic, salt, sugar, pepper and hot sauce.

2. Add chopped eggs, celery seed, dill and green onion and stir until throughly mixed. Transfer to an airtight container and store in the fridge for up to 4 days.

Egg Salad

Serves 6

All you need:

1/2 cup mayo

1 tablespoon extra-virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon grainy mustard

Juice of 1/2 lemon

1/2 teaspoon granulated garlic

1/2 teaspoon kosher salt

1/4 teaspoon sugar

Freshly ground black pepper, to taste

Dash hot sauce

12 hard boiled eggs, peeled and chopped

1/8 teaspoon celery seed

2 tablespoons fresh chopped dill

2 green onions, thinly sliced

All you do:

1. In a large bowl, combine mayo, olive oil, Dijon mustard, grainy mustard, lemon juice, granulated garlic, salt, sugar, pepper and hot sauce.
2. Add chopped eggs, celery seed, dill and green onion and stir until thoroughly mixed. Transfer to an airtight container and store in the fridge for up to 4 days.