Updated Delicious and Easy Egg Salad

Perfect Egg Salad to throw on some rye/whole grain bread for picnics!

Prep time: 5m, Total start-to-eat time: 15min

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Ingredients

• 4-6 eggs, room temperature (or previously hard boiled)

• 1/4 cup red onion, finely diced

• 1 red bell pepper, finely diced

• 1 green onion stalk, diced

• 1/4 cup celery, finely diced (optional)

• 1/4 cup mayonnaise (healthier ones like avocado work fine)

• 1 tbsp Dijon mustard, preferably whole grain

• 1/2 tspn yellow mustard

• 1 tspn paprika

• 1 tsp lemon juice

• salt and pepper, to taste

perfect egg timer (very optional)

Directions

1. If eggs aren't room temperature, run under lukewarm water for a few seconds (prevents from cracking when lowered into water)

2. Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot (and perfect egg timer if using). Turn the heat back to high and boil the eggs for 12 minutes, or until hard boiled using perfect egg timer

3. Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.

4. Once your eggs are cool to touch, peel and discard the eggs shells. Cut the hard boiled eggs to your desired size, like into eighths if you prefer chunky.

5. Mix all ingredients in a medium bowl. Season with salt and pepper. Serve on its own, in a wrap or sandwiched.

Adapted from DownShiftology