Easy Egg Salad
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!
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