Dilled Egg Salad On Baby Spinach

1 review, 5 star(s). 100% would make again

Ready in 35 minutes

Serves: 2

Serving size: 2 cups

Yield: 4 cups

Prep time: 15 minutes

Cook time: 20 minutes

A wonderful way to enjoy more omega-3 fats.


4 Eggs
2 tbsp. scallions; finely chopped
2 tbsp. fresh dill; finely chopped
2 tbsp. Mayonnaise
2 tsp. Dijon mustard
pinch Sea salt
dash Pepper
3 cups baby spinach; fresh & trimmed and washed
1 large red apple; cut into wedges

Original recipe makes 2



Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over

medium-high heat. Remove from the heat, cover, and let stand for 15 minutes. Drain the

eggs and plunge them into ice water to chill. When cold, peel and coarsely chop.

Combine the eggs, scallions, dill, mayonnaise, mustard, salt, and pepper in a medium

bowl and toss gently. Arrange the spinach and apple wedges on a salad plate, and then

top with the egg salad.

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Calories Per Serving: 363 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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