Egg Salad

Makes 2 servings

Ingredients
4 eggs
2 stalks celery, minced
2 tablespoons mayo
2 teaspoons dijon mustard
1 tablespoon minced parsley/chives
salt/pepper
Garnish: olive oil, flakey salt, pepper, microgreens

Directions
Bring a small sauce pot to a boil. Gently add the eggs into the water and lower the heat to a simmer for 10 minutes. Remove the eggs from the water and into a bowl with ice and a few cups of water. Once the eggs are cool, peel and cut into a small dice. 

In a large bowl add the diced eggs, minced celery, mayo, dijon, parsley/chives, and season with salt and pepper. Gently stir together until combined and taste to adjust seasoning.

Serve on a piece of bread, with crackers or in lettuce leaves. Top with microgreens, olive oil and more salt/pepper. Keeps about 5 days in the fridge. Enjoy!