YIELDS | 4 SERVINGS
PREP TIME | 5 MINS
COOK TIME | 14 MINS
Eggs are so versatile—who would have thought that egg salad could be used so many ways? Experiment with your favorite herbs. Dill is my go-to herb. Make this a day in advance so flavors blend.
• 10 eggs
• 4 small scallions or 2 large, leave about 3″ of the green stem, sliced thin
• 1⁄2 cup mayonnaise
• 1 tablespoon fresh dill, chopped
• 1 teaspoon sea salt
• Pepper to taste
1. In a large saucepan, cover eggs with cold water and heat to a rolling boil, then turn off the burner, cover the pan and allow eggs to sit untouched for 15 minutes to get perfectly hard-boiled eggs.
2. Place the eggs in a bowl filled with cold water (this helps separate the shell from the egg) to cool them down.
3. Peel and chop eggs. Add mayonnaise, chopped scallions, salt, and pepper. Mix thoroughly. Place in an airtight container and refrigerate.
4. Optional: Add 2 tablespoons fresh dill or 1 teaspoon dry dill.
5. Serve 1⁄2 cup egg salad over two handfuls of organic baby spinach,sprinkle two tablespoons Basic Dressing on top; mix.
6. Wrap egg salad in washed crisp endive leaves for a fun alternative to the boring and gluten-filled bread sandwich.
7. Serve 1⁄2 cup of egg salad with gluten-free crackers and fruit.
Want the perfect consistency for your egg salad? Mash and mix the ingredients with your hands. Super-fun thing to let your kids do!