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Makes 6 servings (1/4 cup per serving)
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.
The fact that I’m referring to Healthy Egg Salad as “exciting” could be viewed as a testament to just how mundane my lunches have become, but I disagree.
With its bright ingredients and layers of texture, I’m happy to report that, while simple, this lovely egg salad recipe is anything but ho-hum.
I also happen to see an influx of leftover hardboiled eggs in your future (thank you Easter weekend!), so I hope the timing of this Healthy Egg Salad is doubly beneficial.
We all need easy, healthy lunches, and after this Sunday, many of us will need tasty ways to repurpose an excess of hardboiled eggs too.
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