This no mayo egg salad is an easy meal-prep for busy weeks. It makes a flavorful snack or a energizing midday meal. This is a favorite of mine, so it's in my regular rotation of quick and healthy meal prep options.
Tahini is a tasty way to add powerful antioxidants and healthy fats to your diet, as well as several vitamins and minerals.
Tahini is a paste made from sesame seeds. It offers several nutritional benefits, including anticancer effects, anti-inflammatory compounds, and antibacterial properties, among many others.
The egg salad is traditionally served on a crusty bread. Since I'm one who loves to break away from tradition and try my own ideas, I've tried it on pita bread, rice cakes, ezekiel toast, triscuits, and wasa crackers. On those days I want lower carb options, I've made lettuce wraps or bell pepper boats to sneak in a few more veggies for the day.
Tahini Dill Egg Salad
4 large boiled eggs
1/4 cup freshly chopped dill
1 TBSP + 1 tsp tahini
2 tsp freshly squeezed lemon juice
1/8 tsp kosher salt
Chop up the eggs
Add remaining ingredients and combine
Store in covered container in the refrigerator for up to 5 days