Take the nutritional quality of your regular egg salad up a notch with this easy spring/summer egg salad recipe!

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Serves: 1

Ingredients:

• 2-3 hard boiled eggs, peeled
• 1 tbsp mayo
• 1 tbsp mustard
• 1/2 stalk celery, sliced
• 1/4 red bell pepper, chopped
• 1 tsp sweet pickle relish
• 1 tsp dried parsley
• 1/4-1/2 sliced avocado
• baby spinach

Instructions:

1. In a small mixing bowl, chop the eggs.
2. Add in the mayo, mustard, celery, bell pepper, pickle relish, and parsley.
3. Stir to mix well.
4. Place baby spinach on a plate.
5. Top with egg salad mixture + sliced avocado.
6. Enjoy!

Note: This is a great recipe to double, triple, quadruple and store in mason jars. Add the egg salad to the bottom of the mason jar, add sliced avocado, and then top with the baby spinach. Seal with a lid and store in fridge. When it’s time to eat, dump the mason jar out onto a plate. Will keep for up to 5 days and makes for easy, grab & go lunches!

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