Yield 8-10 servings
This recipe is very allergen-friendly, containing no gluten, dairy, nuts, grains or beans. It's also really inexpensive to make, so if you can, choose to spend just a little more on higher quality eggs--which will make this egg salad rich, creamy and healthier.
12 eggs, hard boiled & chopped
½ cup Dijon mustard
½ cup mayo
¼ cup apple cider vinegar
1-2 tsp honey or agave, to taste
½ cup chopped dill or sweet pickles
½ shallot, minced
½ bunch dill, rinsed and chopped
1 tsp salt and pepper, to taste
3 heads romaine lettuce, rinsed and sliced into ribbons (chiffonade)
*Once your egg salad is made, keep it in a large container for use throughout the week (and for lunches!).
Remember to keep the egg salad and romaine separate so that the lettuce doesn’t get soggy. Also, once chopped, store the romaine shreds in a large plastic bag or container with a wet paper towel and close tightly to keep salad fresh and crisp.
Recipe by Vie at https://getvie.com/2017/12/29/holiday-meal-plan/