Egg Spinach Salad

Egg Spinach Salad
  • 6 large boiled eggs
  • 1/4 cup plain coconut yogurt (unflavored/unsweetened)
  • 1/4 cup chopped scallions
  • 1-2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1-2 stalks of celery, finely chopped
  • 2 cups spinach leaves

Chop eggs, then add the other ingredients and mix. Scoop onto a bed of spinach.

How to boil eggs: In a small saucepan, bring 1 quart of water to a boil. Add 1 teaspoon of salt and the eggs and simmer over moderately high heat for 5 minutes. Using a slotted spoon, transfer the eggs to a bowl of cold water and let stand for 3 to 4 minutes. Keep the pan of hot water on the stove over low heat. Crack the eggs all over and gently peel them under warm running water, keeping them whole. Using a slotted spoon, slip the eggs in the hot water for 30 seconds.


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