Meal prep

The Egg Salad Base

A dozen chopped-ready hard eggs. Skip the pot and the peeling, keep the lunch.

PREP 10 min COOK 0 min MAKES 4 servings

Chopped egg salad with herbs and red onion

What you need

12 hard-boiled Mihuevos eggs, chopped
1/3 cup mayonnaise
1 tsp Dijon mustard
2 stalks celery, finely diced
Salt and pepper, to taste
Chives or dill, chopped

How to make it

Chop the peeled hard-boiled eggs into small, even pieces.
In a bowl, stir together mayonnaise and mustard.
Fold in the chopped eggs and diced celery.
Season with salt and pepper, then taste and adjust.
Finish with fresh herbs. Serve on toast, greens, or straight from the bowl.

Start with a pre-chopped dozen

Skip the boiling and peeling on your next order.

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