A simple egg salad gets a salty kick from sliced black olives, but if you don’t have any, you can use another variety of olive, jarred capers or minced pickle.
Ingredients: 4 hard-boiled eggs 2 tablespoons mayonnaise 2 tablespoons canned black olives, sliced ¼ cup chopped celery 1 teaspoon sea salt ½ teaspoon black pepper 4 cups baby spinach
Instructions:
Peel hard-boiled eggs and chop into bite-sized pieces.
Gently mix mayonnaise, olives, celery, sea salt and black pepper in a mixing bowl. Fold in chopped eggs until they are coated by the mayonnaise mixture.
Serve between 2 over 2 cups each of baby spinach, storing any leftovers in a glass container in the fridge for 3 days.
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