This is a great recipe for people who don’t have time to make lunch in the morning. Prepping egg salad on the weekend is a great way to have a “grab and go lunch” when you are in a hurry! (Increase eggs, mayo and mustard and spinach for a larger quantity.)
6 organic free range eggs
2-3 tbsp organic non-GMO mayonnaise
1-2 tsp yellow mustard
1/2 cup fresh spinach
sea salt, pepper and paprika to taste
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir, serve and enjoy!