Our Mayo makes this clean egg salad extra delicious! Add a few fun sides and you get a lunch that's pretty awesome. Bonus? It'll keep up to 3 days in the fridge, so you can prep ahead!
What you need
For the egg salad:
6 large eggs
1/4 cup Tessemae’s Plain
or Chesapeake Mayo
2 teaspoons Tessemae’s Yellow Mustard
2 ribs celery, thinly sliced
2 scallions, thinly sliced
2 cups greens
¼ cup olives
½ cup rainbow carrotsMary’s Gone Crackers
What to do
- Put the eggs in a large saucepan, cover with cold water by about an inch and then bring to a full boil. Cover, turn off the heat, and let stand 11 minutes. Drain the eggs and run them under cold water to stop the cooking.
- Once the eggs are cool, peel and chop them. Stir in the Mayo, Yellow Mustard, celery, and scallions.
- To pack: layer greens in 2 lunch containers. Divide egg salad over greens. Pack the olives, carrots, and cracker on the side.