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Cook
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Hardboil the eggs. Heat a large pot of water to boiling. Add the eggs. Keep the heat on medium and let cook for 10 minutes.
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For
4
M
I
12
Eggs
1
Red bell pepper
1/2
cup
Celery, chopped, (about 2 stalks)
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Per Serving
Calories
219kcal
Fat
11g
Carbs
7g
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NOTES
The nutrition facts are for just the egg salad, doesn’t include anything to serve with like crackers
If you do dye your eggs, the dye might color the inside of the egg a little bit, so your egg salad might be a little more colorful!
SUBSTITUTIONS
Sub for pickles/pickle juice: mild pickled jalapenos, pickled jalapeno juice
Sub for celery: carrots, green bell pepper
STORAGE
Store in an air tight container in the fridge. I like using these containers. Store the crackers, wrap, or bread in a separate container to keep fresh.
REHEATING
No reheating needed for this lunch!
REDUCE FOOD WASTE
Leftover onion? Save it! Store it in a ziploc bag and use it in a recipe next week.
Leftover celery? Use them for snacks! Dip them in ranch or hummus. Put almond butter and raisins on them for ants on a log and transport yourself back to kindergarten.
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Made it?
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Cook
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Hardboil the eggs. Heat a large pot of water to boiling. Add the eggs. Keep the heat on medium and let cook for 10 minutes.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
12
Eggs
1
Red bell pepper
1/2
cup
Celery, chopped, (about 2 stalks)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
219kcal
Fat
11g
Carbs
7g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
NOTES
The nutrition facts are for just the egg salad, doesn’t include anything to serve with like crackers
If you do dye your eggs, the dye might color the inside of the egg a little bit, so your egg salad might be a little more colorful!
SUBSTITUTIONS
Sub for pickles/pickle juice: mild pickled jalapenos, pickled jalapeno juice
Sub for celery: carrots, green bell pepper
STORAGE
Store in an air tight container in the fridge. I like using these containers. Store the crackers, wrap, or bread in a separate container to keep fresh.
REHEATING
No reheating needed for this lunch!
REDUCE FOOD WASTE
Leftover onion? Save it! Store it in a ziploc bag and use it in a recipe next week.
Leftover celery? Use them for snacks! Dip them in ranch or hummus. Put almond butter and raisins on them for ants on a log and transport yourself back to kindergarten.
Only visible to you
Made it?
Cancel
