Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 4 Hard Boiled Eggs
- ¼ Large Red Onion, Diced
- 1 Large Kale Leaf, Chopped
- 2 Tablespoons Plain Greek Yogurt
- 1 Tablespoon Whole Grain Dijon Mustard
- 1 dash Salt And Pepper
Preparation Instructions
As a single gal, I never seem to be able to use a full carton of eggs all by myself before the expiration date sneaks up on me. So I often hard-boil eggs when they’ve worn out their welcome in the fridge (or use the extra eggs as an excuse to bake—immediately and in large volumes). Egg salad is a natural byproduct of this process, and a tasty one at that. I love this salad scooped into mini whole wheat pitas for easily portable weekday lunches!
This really couldn’t be easier. Actually, if hard-boiled eggs didn’t resist the peeling process so stubbornly, it would be a lot easier.
Start by hard-boiling eggs using your favorite method. Once they have boiled and cooled, peel (and lament) and roughly chop the eggs. In a mixing bowl, add the diced red onion, chopped kale leaf, plain Greek yogurt, whole grain Dijon mustard, and salt and pepper to taste. Mix well.
And bam, a lunch is born. Store in a tupperware container in the fridge for as long as you feel is safe (which, if I’m the judge, is whenever I finish it).
