When I am looking for a quick breakfast or snack I regularly turn to what I call my mini egg salad. I routinely keep hard cooked eggs in the refrigerator, so I can make it for myself on a whim. I peel one egg, chop it up in a little bowl, stir in a dab each of mustard and mayo, and a sprinkle of salt and freshly ground pepper. Then I eat it right out of the same bowl scooping it onto, say, wholegrain crackers or stalks of celery. If I am feeling adventurous, I might add fresh dill or hot sauce to the mix.
One day I decided to take it up a notch and layer my single serving of egg salad into a sheet of sushi nori I had laying around. Taking cues from elements commonly found in Japanese hand rolls, I added matchsticks of cucumber and spring onions, then topped it with a spray of microgreens and wrapped it up.
