Our Mayo makes this clean egg salad extra delicious! Add a few fun sides and you get a lunch that's pretty awesome. Bonus? It'll keep up to 3 days in the fridge, so you can prep ahead!

What you need

For the egg salad:
6 large eggs
1/4 cup Tessemae's Mayo
2 teaspoons yellow mustard
2 ribs celery, thinly sliced
2 scallions, thinly sliced
 
For serving:
2 cups greens
¼ cup olives
½ cup rainbow carrots
Mary’s Gone Crackers, optional

 

What to do

1. Put the eggs in a large saucepan, cover with cold water by about an inch and then bring to a full boil. Cover, turn off the heat, and let stand 11 minutes. Drain the eggs and run them under cold water to stop the cooking.
2. Once the eggs are cool, peel and chop them. Stir in the Creamy Ranch, Yellow Mustard, celery, and scallions.
3. To pack: layer greens in 2 lunch containers. Divide egg salad over greens. Pack the olives, carrots, and cracker on the side.