I have a really hard time ingesting meat protein, so I get a lot of my protein intake from eggs. Some of my clients say they tire of eggs quickly so here is a helpful hint to make your eggs more enjoyable.
I also figured many of you have a ton of left over eggs from Easter, so this will be a healthy beneficial way to do this.
Dijon Dill & Caper Egg Salad
Ingredients:
4 hard-cooked eggs, diced
1/4 cup finely chopped shallots
3 Tbsp. olive oil mayo
2 Tbsp. finely chopped fresh dill
2 Tbsp. drained capers, chopped
1 -2 teaspoons of Dijon mustard
1 teaspoon of relish
1/2 teaspoon of cumin
4 romaine lettuce leaves
Directions:
Combine all ingredients into a large bowl and mix. Place egg salad on top of lettuce leaves.
How to make hard-boiled eggs:
Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.
Enjoy!
Fit Chic