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Easy Egg Salad

Servings: 4

Ingredients

  • 8 hard-boiled large eggs chopped
  • 3 oz cream cheese at room temperature
  • 1/4 cup homemade mayonnaise
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup red bell pepper finely chopped
  • 1/4 cup celery finely chopped
  • 1/4 cup pickles finely chopped
  • 2 Tbsps fresh parsley chopped

To serve:

  • fresh tomatoes sliced
  • handful of rocket greens or arugula
  • Ezekiel bread or any sprouted bread of choice, toasted

Instructions

  • Place the eggs in a pot with boiling water and boil for 8-10 minutes. Transfer the eggs to an ice bath.
  • Once the eggs are cold, remove from the ice bath, peel and chop them.
  • In a large mixing bowl add the cream cheese, mayo, sea salt and pepper. Stir well to combine. Add in the chopped bell pepper, celery, pickles, parsley and eggs.
  • Gently stir everything to combine.
  • Serve your egg salad over toasted Ezekiel bread topped with thin tomato slices.
  • Stays good in the fridge for up to 3 days.
  • Enjoy!