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Protein-Packed Egg Salad Plate

Serving Size

2

Ingredients

  • 4 hard-boiled eggs
  • 1/2 cup celery
  • 2 tbsp mayo
  • salt/pepper to taste
  • 2 cups spinach
  • Optional: radish slices
  • 16 whole-grain crackers or two pieces of bread

Directions

  • Prepare the Egg Salad: Chop the hard-boiled eggs and celery. In a bowl, combine chopped eggs, celery, mayonnaise, and salt/pepper to taste. Mix well. If desired, add sliced radishes for extra flavor and crunch.
  • Assemble the Plate: Lay out crackers or toast the bread if using. Place fresh spinach on top of crackers or bread. Spoon the egg salad evenly on top.
  • Serve: Arrange the egg salad on a plate with crackers, bread, or as a salad bowl with extra spinach.

Notes

No Eggs: Substitute with canned skipjack tuna or canned salmon for added protein and omega-3s. Storage Tip: Store leftover egg salad in an airtight container in the refrigerator for up to 3-5 days. Crunch Factor: Add radishes or diced cucumbers for texture.

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