When you boil eggs ahead of time, it's easy to create a lickety-split and delightful lunchtime egg salad. And using the flavorful leafy carrot tops in it is like getting herbs for free.
Ingredients:
1 whole-wheat english muffin, split
1 teaspoon olive oil
2 medium carrots with tops (see tips)
2 large hard-boiled eggs (see tips)
1 tablespoon plus 1 tsp. mayonnaise
1 large romaine lettuce leaf, shredded
Directions:
Preheat a grill pan or skillet (not nonstick) over medium-high heat. Brush cut sides of English muffin halves with oil. Grill the muffins until both sides are lightly browned, 1 to 2 minutes per side.
Peel carrots, if desired; cut into sticks. Chop 1 Tbsp. of the carrot tops.
Dice hard-boiled eggs and place in a small bowl. Add mayonnaise and the chopped carrot tops; stir until combined. Divide lettuce between the grilled muffin halves; top with the egg salad. Serve the carrots on the side.
