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Ingredients
0 servings
Instructions
Step 1
1. Place three eggs in a pot and cover with one inch of cold water.
Step 2
2. Bring water to a boil over medium to high heat.
Step 3
3. Remove the pot from heat and let sit for 10 minutes.
Step 4
4. Drain water and run the eggs under cold water.
Step 5
5. Place eggs in the refrigerator for one hour to cool.
Step 6
6. For egg salad, chop the hard boiled eggs to preferred texture.
Step 7
7. Add mayo, mustard, and salt and pepper.
Step 8
8. Mix thoroughly.
Step 9
9. Place in the refrigerator to chill.
Step 10
10. For the salad, chop zucchini and yellow squash into small pieces. Shred or chop carrots.
Step 11
11. Toss zucchini, yellow squash, carrots, and spinach together.
Step 12
12. Slice the avocado and place on top of the salad.
Step 13
13. Separately, whisk EVOO, the juice of one lemon, apple cider vinegar, and salt and pepper. Dress salad to personal preference.
Step 14
14. Remove egg salad from fridge and scoop on top of salad.
Step 15
15. Enjoy!
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