Egg Salad
Another basic recipe that I love to make to bring to work for lunch, again with a salad!
Serves 2
3 (Large) hardboiled eggs at room temp
1/2 stalk of celery finely diced
2 tbsp low fat mayonnaise
Salt
Pepper
– Combine all ingredients, taste and adjust seasoning.
Notes:
1. Yup, that easy
2. About 1/2 tsp salt and 1/4 tsp fresh ground pepper, about 5 spins of the pepper mill.
3. When I make this for lunch I like to put it on toasted bread, I put the bread in the toaster before I start making the egg salad so that the bread is at room temp when I put the egg salad on it.
4. I like to use whole wheat bread or toasted rye.
5. This recipe will make 2 sandwiches and therefore lunch for 2 days.
6. Don’t leave the egg salad in your fridge beyond the second day because it may make you sick.
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