Every Easter week I find myself with 18 beautifully dyed hard-boiled eggs and only one person who will eat them: me. I love using mashed avocado in lieu of mayo for a quick healthy take on a traditional egg salad. This year I thought I wanted to come up with something a little more creative, and found a great idea on Real Simple.
Canned tuna boosts the protein here; make sure to choose a clean variety that’s eco-conscious. My personal favorite is Wild Planet, which you can find nicely priced at Target. While the original recipe called for this salad to be served up in lettuce cups, I chose to serve mine over romaine that I then chopped up along with the tuna and egg.
This was super easy to throw together for lunch and I’ll definitely making it again this week!
Nicoise Egg Salad
adapted from Real Simple
1 can white tuna, drained
6 large romaine leaves
1 or 2 hard-boiled eggs, peeled and coarsely chopped
3 tbs. grated Parmesan
3 tbs. bottled organic Caesar dressing
freshly ground black pepper
Fan lettuce leaves out on a plate and crumble tuna oven them. Top with the hard-cooked eggs and a few tbs. grated Parmesan.
Drizzle with Caesar dressing and sprinkle with freshly ground black pepper.