You make a little of this or a lot. I like to make a big batch at the top of the week and eat it throughout. I’ll have it in the lettuce boats for lunch or on some toast for a quick, protein packed breakfast. Or even just a few spoonfuls as a snack. Adjust the ingredient amounts to your own liking. I like mine really spicy!
Spicy Herby Egg Salad Boats
Ingredients
- 1 dozen hard-boiled eggs
- 1/2 cup diced celery
- 1/2 cup diced white onion
- 2 tbsp fresh chopped dill
- 2 tbsp chopped capers
- 2 tbsp dijon mustard
- 1/4 cup plain greek yogurt
- 1/4 cup mayonaise
- Sriracha hot sauce (to your liking)
- 1 head of romaine lettuce, cleaned and leaves in tact
- hemp seeds and fresh dill to garnish
Instructions
- In a large bowl (and once the eggs have cooled and you’ve peeled the shells) combine all the ingredients. I like to use a knife and fork to slice through and roughly chop the eggs as I mix. Mix to your desired consistency and adjust the flavors to your liking.
- Spoon into romaine lettuce leaves, sprinkle with hemp seeds, and finish with an extra drizzle of sriracha hot sauce.
