Easy, Peasy Egg Salad.

Matt got me addicted to hard-boiled eggs for breakfast, but the past week I've been on antibiotics and haven't had much of an appetite. So, I have about seven boiled eggs on hand that weren't used for breakfasts I'm going to make into delicious egg salad!

The thing is, I don't feel like a mouthful of mayo is the best way to start my day, so we're going to healthy it up a bit. The way I make this packs under 700 calories for the whole shebang, or about 135 calories per serving. Eggs are such a great source of protein, and this will keep you full and happy.

I have:
7 eggs, already boiled and peeled
1 Tablespoon Mayo
1 Tablespoon Dijon
1/4 teaspoon black pepper
1/8 cup red onion (feel free to omit this if you hate onion)
1 minced celery stalk (this can be adjusted for your desired level of crunchiness)
dash of kosher salt
pinch of dried Dill Weed (Dill makes everything breakfast-y better)

Chop everything up and mix it together gently... Boom, you're done! (I like to put this on an English muffin or whole wheat toast and devour immediately.)
I love egg salad because it's perfect for breakfast or lunch. This recipe will make about 5 servings, but I could seriously take a spoon and just make it one giant egg-y meal... Enjoy!