Zach and I have gone vegetarian for Lent on Mondays and Fridays. And for a couple of people who CONSTANTLY eat turkey sandwiches for lunch (seriously, whenever we don’t have leftovers… it’s turkey sandwiches. Somehow, we never get tired of them!), this has made packing lunch for work a challenge, especially when we don’t have vegetarian leftovers.
So, I made egg salad. But not just ANY egg salad. This egg salad uses Greek yogurt instead of mayo (which gives it an awesome tang and a boost of healthiness), is flavored with fresh dill, and has thin slices of crunchy celery to balance out the softness of the eggs. It’s cool and refreshing and oh-so-delicious, and perfect for an easily packable vegetarian lunch.
To make this perfect egg salad, you will first need to make perfect hard boiled eggs. A while back, in my post about sriracha deviled eggs (YUM), and confessed that I did not know how to make hard boiled eggs well. Whenever I made them, they were frustratingly difficult to peel. Since then, I have discovered the perfect way to make the best, most easy to peel hard boiled eggs ever.
Here’s what to do….