When it comes to food prep and planning meals, eggs are always in the fridge. When I find that I have a surplus of eggs on hand, I boil some eggs and mix some up for lunches and snacks. If you don’t have your own ‘Go To’ recipe, here is a variation with egg whites. I am not a huge egg fan(as in cooked eggs for breakfast), however, I do like boiled egg whites. This salad uses all green vegetables and is ‘bound’ together with a little Mayonnaise. Last week’s Marvelous Monday was a good substitute for the popular Hellmann’s (“and bring out the best”) mayonnaise. This would be a nice dish for an MSU party or tailgate. These are general measures, add more or less based on your preferences...Enjoy... It’s a Great Day 🥚
Green and White Egg Salad
Ingredients
4 servings
-8 boiled eggs peeled, cut in half, yokes out and cut in little cubes
-2 stalks celery diced
-4 scallions/green onions white and greens parts
-1 bunch parsley cut stems off and finely chopped
-2 1/2 Tablespoons Hellman’s Mayonnaise (add more if needed, a little at a time)
-Freshly ground black pepper to taste
-Sea salt to taste
Method
Place cubes of boiled eggs, celery, scallions, and parsley in a larger mixing bowl. Stir. Add mayonnaise 1 Tablespoon at a time and then the last 1/2 Tablespoon. If you need to add more add just a little at a time, so as not to make salad too soggy. Season with salt and pepper as desired. Store in fridge in an air right container 🥚
