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Egg Salad

Egg Salad



Time and Servings:

25 min    1-2 servings

Recommended ways to serve:

I love to eat egg salad on fresh bread or a multigrain bagel with fruit on the side. You can also eat on a bed of lettuce or plain with bagel chips on the side.

Ingredients:

  • 2 eggs
  • 1 Tbsp pickle relish
  • 2 Tbsp mayo (I like Avocado Mayo, but any type works)
  • salt to taste
  • sprig of fresh dill or chives, minced (optional)

Directions:

  1. Add eggs to a small pot of cold water (make sure the eggs are covered) and bring to a boil. Boil eggs for 8-9 minutes.
  2. Drain eggs and let stand cracked in cold water for 1-2 min (optional to help them peel well), then peel.
  3. Add peeled eggs, mayo, pickle relish, salt, and if desired dill/chives. Mix to combine.

Enjoy! 

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