I am a big fan of having eggs for breakfast – they are easy to eat, fill you up with a nice dose of protein, and are damn tasty in whatever form you choose to have them – half-boiled with a pinch of salt, omelets, or heuvos rancheros if u’re feeling frisky. An egg salad, however, often gets treated as a lunch – but lately I’ve been making a simple version of it that really hits the spot for breakfast and almost makes me wake up a few mins early just to enjoy it in peace.

Using celery adds a nice crunch to the salad, and I add a nice dollop of dijon mustard to punch up the flavor. Sea salt and freshly ground black pepper round out the flavorings -  eggs and mayo being the building blocks that make up this really easy to put-together recipe. Eat it by itself for breakfast (great cold out of the fridge), or if you really want you can make a lunch of it by bringing it to room temp and sticking it between some deli flats.

THE RECIPE:

YOU’LL NEED:

• 4 hard-boiled eggs, chopped
• 1 rib of celery, chopped
• 1 tbsp Dijon Mustard
• 2 tbsp low-fat mayonnaise
• fresh cracked sea salt and black pepper, to taste

THE METHOD:

• Mix all ingredients together and store in a container in the fridge. That’s it, that simple!

• Tags: Breakfast, eggs, salad
• Posted on Wednesday, March 3rd, 2010 at 9:21 pm
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