Here's my second post in this series of great vegetarian school lunches based on recipes from the new edition of Veggie Teens Cookbook: A Cookbook and Guide for Teenage Vegetarians.
Egg salad is great for both breakfast and lunch! Try it on bread or salad with your favorite fixings.
Recipe: Egg Salad
Makes 2 servings
Ingredients
4 hard boiled eggs
2 tablespoons light mayonnaise
1 teaspoon yellow mustard
1 tablespoon minced onions
1 tablespoon of dill pickles, finely diced
1/8 teaspoon of salt
Directions
- Finely chop the hard boiled eggs and put in a bowl.
- Add remaining ingredients and mash together with the back of a fork.
- Serve on bread or toast with lettuce and tomato or on a salad.
