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Egg Salad Recipe

Ingredients

1 (16 ounce) bottle romaine lettuce with pearl onions

2 tablespoons chicken broth

3 cups steamed or quartered mushrooms

6 celery sticks, torn into 1-inch pieces

1 1/2 cups chopped green bell pepper

2 tablespoons carrot juice

Directions

In a medium bowl, mix egg salad and chicken broth. Cover and refrigerate until serving time.

Place mushrooms and celery sticks in a large bowl. Mix in the chicken broth, mushrooms and celery, bell pepper and carrot juice. Serve immediately.

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Comments

looron writes:

⭐ ⭐ ⭐ ⭐ ⭐

I added more lemon juice to make it more healthy and it turned out great! My family loved it and I did try chopping up an avocado to add more avocado, but that would just be crazy and too messy. I made this for my husband and I and it turned out perfectly! I will definitely make it over and over. It's definitely an easy weeknight dinner here in the South and it was indulging--I ate it and had some left over for dessert! Thanks for sharing!