Chopped Egg Salad

• servings: 2 servings

Ingredients

I always meal prep eggs on sundays to make simple healthy meals like this throughout the week This lunch as it as easy as it gets, and so good every time. I feel like egg salads dont get as much love as they should, but this is such a great way to keep things lower calorie and lower carb, and sneak a ton of veggies in.

This makes 2 servings, but as always, adjust however way you wish. I scoop these up over lowcarb crackers, or you can eat them over lettuce as boats or even bell peppers, and of course, sourdough or pita would be amazing, too.

Here is how I made it:

1.You can chop this up on a cutting board or grab a bowl and mash it, it’s up to you.

2.Start with the eggs, I boiled 5 hard boil eggs. I bring water to a boil, grab my eggs from the fridge and drop them in for 8.5 minutes. When theyre done, drop them into an ice bath for about 15-20 seconds to stop the cookign, then they easily peel. Cut them in half and add them to the board.

3.Add 2 scallions, half of a small shallot, half a jalapeno (de-seed if you don’t want it spicy), half or a quarter of an avocado, and fresh herbs like cilantro, parsley, or dill. I usually use cilantro.

4.Dress it up with 1.5 tbsp greek yogurt, 1 tbsp mayo, 1 tbsp mustard, a squeeze or two of fresh lemon juice, and a couple pinches of salt and pepper.

5. Chop everything up with a knife to your desired consistency (I like to get a bit of everything in each bite and keep it somewhat chunky)

Then just serve it over your favorite vessel and enjoy. If you’re eating keto, grab some lowcarb crackers, lettuce, or red bell peppers, if you’re eating lowcarb sourdough or your favorite lowcarb bread, and if you’re just looking to eat healthy, enjoy it with whatever you like!

If you make it, be sure to let me know on SHREDHAPPENS

ENJOY!