Whenever I don’t know what to make for lunch on the weekend, I usually turn to egg salad. This time, I had defrosted some frozen ham from Christmas and decided I’d incorporate it into the egg salad. In order to do this, I threw in a few chunks to the food processor and gave it a few pulses. Then, I added it to my chopped up eggs and finally added some green olives, mayo, salt and pepper. I served it on rice cakes for a gluten free alternative to crackers or bread and boy was it delicious!
This is the easiest recipe ever and a great option for week day boxed lunches.
What’s your favorite way to eat egg salad?