Kourt's Favorite Egg Salad Salad

There’s salad. There’s egg salad. Then there’s egg salad salad.

This has become a favorite of Kourt’s for maintaining healthy glucose levels, and it’s surprisingly easy to make. The eggs are packed with protein, the avocados are rich in nutrients, and the veggies add that perfect nutritious crunch.

Pro tip: Keep hard-boiled eggs ready in your fridge to cut down on the cook time for a speedy lunch.

Sound good? Learn how to make Kourt’s favorite egg salad salad below.

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Kourt's Favorite Egg Salad Salad

Recipe Type:Lunch, Dinner

Serving Size:1 serving

Prep Time:5-7 min

Cook Time:1 hour and 10 min

Total Time:1 hour and 15 min

Ingredients:

Egg Salad:
2 1/2 hard-boiled eggs
2 tablespoons vegan, soy-free mayo
2 teaspoons yellow mustard
Salt and pepper to taste

Salad:
1/4 cup zucchini
1/4 cup yellow squash
2 1/2 cups spinach
1/2 cup carrots
1/2 avocado sliced

Dressing:
1/4 cup EVOO
1 lemon
2 tablespoons apple cider vinegar
Salt and pepper to taste

Instructions:

1. Place three eggs in a pot and cover with one inch of cold water.

2. Bring water to a boil over medium to high heat.

3. Remove the pot from heat and let sit for 10 minutes.

4. Drain water and run the eggs under cold water.

5. Place eggs in the refrigerator for one hour to cool.

6. For egg salad, chop the hard boiled eggs to preferred texture.

7. Add mayo, mustard, and salt and pepper.

8. Mix thoroughly.

9. Place in the refrigerator to chill.

10. For the salad, chop zucchini and yellow squash into small pieces. Shred or chop carrots.

11. Toss zucchini, yellow squash, carrots, and spinach together.

12. Slice the avocado and place on top of the salad.

13. Separately, whisk EVOO, the juice of one lemon, apple cider vinegar, and salt and pepper. Dress salad to personal preference.

14. Remove egg salad from fridge and scoop on top of salad.

15. Enjoy!

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