Egg Salad Lunch


2 hard-boiled eggs, (see Tip), peeled
and chopped
2 tablespoons finely diced celery
1 tablespoon Greek yogurt
2 teaspoons Dijon mustard
1 teaspoon minced scallion greens
Freshly ground pepper, to taste
2 leaves Boston or Bib lettuce
1/2 cup blueberries
2 tablespoons Greek yogurt
2/3 cup broccoli florets, cooked or raw
6 cherry tomatoes

Recipe Steps:

Mash eggs in a small bowl with a fork. Stir in
celery, yogurt, mustard, scallion greens and
pepper until combined. Line one container
with lettuce leaves and fill with the egg salad.

Combine blueberries and yogurt in another
container. Arrange broccoli and tomatoes in a
third container. And enjoy.

Tip: To hard-boil eggs, place eggs in a single layer
in a saucepan; cover with water. Bring to a simmer
over medium-high heat. Reduce heat to low and
cook at the barest simmer for 10 minutes. Remove
from heat, pour out hot water and cover the eggs
with cold water. Let stand until cool enough to
handle before peeling.