Healthy Egg Salad

I had a brilliant idea for a recipe series titled, “What I really eat for lunch”—and then I realized how epically boring it would be. While I put effort into planning and prepping dinner, lunch is usually an afterthought; I buy and make the same things on repeat, because they are convenient and because I haven’t devoted time or energy to come up with anything else. Today’s Healthy Egg Salad recipe is an exciting exception, and it is inspiring me to be more creative with my mid-day meals. 

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 rough dice. (For detailed instructions on how to hard boil eggs, see Step 2 of my Avocado Egg Salad recipe.) Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.
2. ...........

For full instruction please see : https://www.wellplated.com

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