With the care schools need to take to make sure lunches are allergy-safe for all students, finding quick – but not boring – alternative ideas can be tricky! This is a fast, healthy, egg salad recipe that even my SUUUUPER picky eater approves of!
Can be made ahead. Keep in refrigerator in sealed container for 5-7 days.[/recipe-notes] [recipe-ingredients]
– 4 hard boiled eggs
– 1-1/2 TBSP mayo
– 1 TBSP mustard
– 1/2 TBSP sugar
– 1/4 tsp kosher salt
– 1/4 tsp paprika
– 1/8 tsp onion powder
– 1/16 tsp pepper[/recipe-ingredients] [recipe-directions]
1. Dice eggs in small pieces.
2. In medium bowl, add and mix all ingredients.
3. Place between two pieces of your favorite bread & enjoy![/recipe-directions] [/recipe]