5 Ingredient Egg Salad

1. 1

   As a single gal, I never seem to be able to use a full carton of eggs all by myself before the expiration date sneaks up on me. So I often hard-boil eggs when they've worn out their welcome in the fridge (or use the extra eggs as an excuse to bake-immediately and in large volumes). Egg salad is a natural byproduct of this process, and a tasty one at that. I love this salad scooped into mini whole wheat pitas for easily portable weekday lunches!

2. 2

   This really couldn't be easier. Actually, if hard-boiled eggs didn't resist the peeling process so stubbornly, it would be a lot easier.

3. 3

   Start by hard-boiling eggs using your favorite method. Once they have boiled and cooled, peel (and lament) and roughly chop the eggs. In a mixing bowl, add the diced red onion, chopped kale leaf, plain Greek yogurt, whole grain Dijon mustard, and salt and pepper to taste. Mix well.

4. 4

   And bam, a lunch is born. Store in a tupperware container in the fridge for as long as you feel is safe (which, if I'm the judge, is whenever I finish it).

* Per serving · 4 servings · Values may vary.

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