Classic Egg Salad with Fresh Fruit and Homemade Garlic Croutons

No summer salad collection would be complete without egg salad!  I’ve kept this classic recipe simple, because it’s extremely tasty without needing a lot of extra additives.  Boiled eggs, mayo, mustard, celery, onions, herbs and spices, and that’s it!

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Ingredients (Yields 4 salads)

Salad

  • 4 cups fresh spinach
  • 4 pieces of bread, toasted (Udi’s gluten free is my fav, and what’s pictured)
  • 4 small navel oranges (Cuties brand are my fav, and pictured)
  • 4 small bunches of red seedless grapes
  • 12 boiled eggs
  • 3/4 cup Kraft olive oil mayo
  • 2 tbsp dijon mustard
  • 2 tbsp dried dill
  • 2 tbsp dried parsley
  • 1 stalk celery, diced
  • 1 red onion, diced
  • Juice from half a lemon
  • Garlic salt and black pepper to taste
  • 1 tsp Smart Balance vegan butter

Instructions

  • Boil eggs until cooked, approximately 10-12 minutes.  Remove from water and rinse under cold water until cool enough to peel.  Set aside for a few minutes to cool while preparing salad.
  • Plate spinach, peel oranges and place on plate with grapes.
  • Toast bread, apply vegan butter, and sprinkle with garlic salt.  Cut into croutons and place on salad.
  • To make egg salad, cut boiled eggs in half and remove yolks.  Place 6 in a bowl, discard the other 6.  Add mayo, mustard, dill, parsley, lemon juice, celery, red onion, salt/pepper to taste, and stir until smooth.  Chop egg whites into small pieces and fold into mayo mixture, stirring until well combined.
  • Place on top of salad and enjoy!

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