I’ve been trying to come up with some awesome ways to cook eggs this week.
I think I finally got it down to a recipe.
I think I’ve finally gotten it down.
This is the perfect dish to share with a family and friends gathering for dinner.
It’s perfect for a slow cooker, too.
Make it the week ahead and enjoy it the next day with a slice of bread, maybe a glass of wine or a dessert.
The recipe is simple, but you’ll need to adjust to your specific egg salad needs.
First things first, I’m using fresh, raw egg salad greens.
They have lots of flavor and they are super easy to chop.
Next up, I added in some lemon juice, but I think it would be too acidic for this dish.
And lastly, I cut the dressing in half, so I could store it in the fridge.
So, if you’re looking for some egg salad recipes that don’t require soy and wheat, check out my other Egg Salad Recipes post.
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