Spinach-ful Egg Salad

By milly1362

Ingredients

• 4 large organic eggs
• 2 cups spinach, finely chopped
• 2 stalks celery, cleaned and thinly sliced
• 2 tbsp. plain Greek yogurt (or same amount mayonnaise)
• 1 tbsp. tahini
• 1 tsp. salt
• 1 tsp. hot sauce (optional)

Details

Servings 2

Preparation

Step 1

First, hard-boil the eggs in a great method I picked up from 101cookbooks: Place the eggs in a saucepan and cover with cold water. Set over high heat. Once the water comes to a gentle boil, shut off the heat, cover the pan and let stand for 7 minutes (still on the burner). Remove with a slotted spoon to a bowl of ice water and let them stand for a few minutes.

Peel the eggs and place them in a bowl with the remaining ingredients. Stir together with a fork, breaking up the eggs (but not too much) as you go. Continue until everything is evenly combined, but the eggs are still chunky.