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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
8 whole(s) large eggs |
1/2 whole(s) red onion minced |
2 whole(s) celery stalks minced |
4 whole(s) green olives chopped (optional) |
3 tablespoon(s) mayonnaise |
1 teaspoon(s) dijon mustard |
1/4 teaspoon(s) salt |
4 slice(s) whole-grain bread toasted (optional) |
1.5 cup(s) baby arugula |
Directions:
1. Place eggs in a medium saucepan, cover with water, and bring to a boil. Remove from the heat, cover, and let eggs sit for 20 minutes. Drain and place eggs in a bowl filled with ice water. When cool enough to handle, peel eggs.
2. In a medium bowl, mash 5 whole eggs and 3 egg whites together with the back of a fork Add onion, celery, olives, if using, mayonnaise, mustard, and salt. Stir to combine. Cover bread slices, if using evenly with arugula, top with egg salad, and serve open face.
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