So I have a confession to make…my favorite type of salad until this year was hands down CHICKEN SALAD. I mean I’ve tried lots of it and made it at home from time to time so this is a big change for me. Just like everything else, it’s totally worth it for my health 🙂 Since I’ve decided to go vegetarian (only eating seafood + eggs), I’ve had to mix it up so creating a healthy egg salad recipe was on the top of my list. In all honesty, this egg salad was delicious + much easier to make than chicken salad. If you want an easy + convenient way to add protein to your plate/bowl/toast, this one is a keeper. This recipe includes how to make it over spinach salad as well. Like I always say, eating healthy doesn’t have to be hard or complicated but it can definitely be delicious!
PS – Don’t worry vegans my next salad to recipe test is chickpea salad (who knows maybe one day I’ll just go vegan 😉 )!
- 6 eggs
- 1.5 tbsp Sir Kensington's Mayo
- 1. 5 tbsp Organic Honey Mustard
- ½ cup diced celery
- Sea salt + black pepper to taste
- 2 heaping tbsp of egg salad
- 1 cup organic spinach
- ¼ cup diced cucumbers
- ¼ cup diced tomatoes
- ¼ cup chopped red cabbage
- Drizzle of Primal Kitchen Honey Mustard Dressing
- Hard boil the eggs by placing eggs into a pot + cover with water by at least 1 inch.
- Bring the pot to a boil on medium-high heat and then cover the pot. Remove from the heat + allow the eggs to sit for 8 to 10 minutes.
- Drain + rinse with cold water and let cool for 5 to 10 minutes.
- Peel off the shells and then either mash or chop up hard boil eggs + place in a medium bowl.
- Add in mayo, honey mustard, sea salt + pepper and mix until well combined.
- Enjoy over salad, plain, with crackers, or on toast!
- Place spinach, cabbage, tomatoes, cucumbers in a bowl.
- Top with egg salad + drizzle of honey mustard.
- Makes a bowl for 1 - enjoy!
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For more vegetarian healthy eating recipes for lunch + dinner, click here!
With Health + Happiness,
Jax
