This is a quick, healthy lunch that’s ready in minutes. To save time you can also hard boil the eggs the day before, and keep in the fridge until you’re ready to make this dish.
Yield: 6 servings
1 roma tomato, or ½ cup of cherry tomatoes
½ cup raw broccoli
½ cup raw cauliflower
1/3 cup mayonnaise
2-3 tablespoons of white or apple cider vinegar
½ tablespoon sweet paprika
pepper to taste
Fill a medium pot with cold water and gently lay the eggs along the bottom. Heat to medium high heat and once boiling, let the eggs cook for 10 minutes.
Get a medium bowl of ice water together and place the eggs in the cold water. Chill for 15 minutes.
Note: This will stop the cooking process, and help cool the eggs faster to peel.
Once the eggs have completely cooled and are easy to handle. Start peeling the eggs discarding the shells. Rinse the eggs under cold water to remove any pieces of shell that might have stuck.
Wash all the produce and chop into small, bite size pieces.
Once you have all the eggs peeled and clean, take a knife and roughly chop them up. In a medium bowl add the eggs, tomato, broccoli, cauliflower, vinegar, paprika, salt and pepper, mayonnaise and mix lightly.
Serve on sliders, wraps, or lettuce cups.