Could this Egg Salad be eggsactly what you need in your life? It’s no yolk – you’ll love it!
I make this delectable spread with Conestoga Farms Free Run Omega 3 Eggs, which are enriched with Omega-3 polyunsaturates and produced by hens fed an all-grain diet enriched with flax seed. It only takes a few simple ingredients to make this lunchtime favourite pop: quality eggs, crunchy celery, savoury herbs and leafy greens! I love to serve this sandwich open faced, but that’s just because I prefer a towering heaping of the egg salad spread! Here’s what you’ll need:
4 Conestoga Farms Free Run Omega 3 Eggs
1/4 cup celery, diced
2 tbsp chives, minced
1 tbsp fresh dill, minced
2 slices whole grain bread, toasted
1 cup leafy greens, such as baby spinach or spring mix
salt and pepper, to taste
Place eggs in a medium pot. Pour cool water over the eggs until fully submerged. Over high heat, bring water to boil. Once the water is at a rolling boil, turn off the heat and cover the pot. Allow the eggs to sit in the hot water for 10 minutes. Remove, peel and roughly chop.
In a medium bowl, mix eggs, celery, mayonnaise, chives, dill, salt and pepper. Scoop mixture onto toasted whole grain bread topped with leafy greens. Sprinkle with more dill.
This recipe serves two and trust me when I say, it will become your go-to egg salad sandwich!