It’s a vital behavior to make extra food, planning ahead for leftovers for later meals and/or snacks. Egg salad is great for leftover snacks.
6-8 hard boiled organic eggs (cook for 9 minutes after water begins to boil)
2-3 tablespoons organic mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
Fresh cracked pepper to taste
1/2 peeled grapefruit per person, broken into sections/slices
Optional ingredients:
left over steamed vegetables (i.e. broccoli, green beans, etc.), chopped
diced celery
Chopped red or orange bell pepper
shredded zucchini
shredded carrot
chopped fresh spinach, kale, chard, or broccoli
- Hard boil the eggs by cooking for 9 minutes after water begins to boil (use the timer on your oven or phone to prevent over-cooking); rinse in cold water; Dr. Camilla taught me the 9 minute rule to cook the eggs perfect;
- Peel eggs, rinsing to remove all pieces of egg shell; place in medium size mixing bowl
- Chop eggs
- Season with sea salt and fresh cracked black pepper
- Add remaining ingredients and mix well
- Serve with 1/2 grapefruit
