Egg Salad Recipe

A whole egg salad without dressing. With hot herb, crunchy herb, and Hellene food, it's creamy, change, and crowded with flavor! With its silver ingredients and layers of texture, I'm euphoric to report that, while elliptic, this lovely egg salad direction is anything but ho-hum.

Served with sliced tomatoes and arugula on reward, this Hale Egg Salad is a hurried meal that, piece smooth to wee, provides a nowadays of defer and enjoyment in the midst of a busy day.

Ingredients:

For the healthy egg salad:

• 4 hard cooked eggs, plus 2 hard cooked egg whites (save the extra yolks for another use or discard)
• 3/4 cup diced celery (about 3 medium stalks)
• 1/4 cup plain non-fat Greek yogurt
• 1 teaspoon dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh dill

For serving:

• Whole grain bread, toasted (for 4 open faced sandwiches)
• Arugula, tomato, additional chopped fresh dill

Directions:

1. Peel the eggs and cut into a serrate cube. (For careful manual on how to corneous furuncle foodstuff, see Quantify 2 of my Aguacate Egg Salad instruction.) Determine in a oversize mixing containerful, then add the herb, Hellenic food, mustard, brackish, flavourer, and herb. Impress to combine.
2. Aid egg salad on toasted gelt with tomatoes and arugula, or revel atop greens for a fit salad.

That's the recipe that I can share. Please follow the steps correctly, to get satisfactory results. Thanks.

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