I try to add vegetables to everything I eat — even egg salads. Not only does this practice of eating my vegetables fill me up, but it adds a whole lot of extra nutrients, flavor, and texture to all my meals. It also stretches out the meal so I can serve more people or pack more lunches for the week.
Hard-boiled eggs are a great way to have a healthy protein snack handy, but this egg salad really takes it up a notch. The kale adds flavor and nutrition, while the apricots and almonds provide a special pop. Treat yourself to this one and see how easy it is to create something special for yourself.
Apricot, Almond, and Kale Egg Salad
Hard-boiled eggs are a great way to have a healthy protein snack handy, but this egg salad really takes it up a notch. The kale adds flavor and nutrition, while the apricots and almonds provide a special pop.
- 8 eggs
- 1/3 cup dried apricots chopped (make sure they have no added sugar)
- 1/3 cup sliced almonds toasted
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 cups raw kale washed and minced
- 1/3 cups compliant mayo
Take the eggs and gently place in a sauce pan with enough water to cover by a few inches.
Place over a high flame and when the water begins to boil, turn off the flame and leave the eggs in the covered pan for 5 minutes.
While the eggs are cooking, wash the kale, take out the stems, and chop in a food processor or with a knife until the leaves are minced.
After the 5 minutes, cool the eggs down with cold water and peel them all.
Place the eggs in a very large bowl and start mashing with a fork.
Add in the mayo, salt and pepper, and minced kale and stir until combined.
Add in the apricots and nuts and stir until combined.
Serve over salad greens or any way you enjoy egg salad!
Click here for an easy WLC-compliant mayo recipe.