Hummus egg salad

Prep time: 10 minutes, with eggs already boiled. Swapping mayo for hummus gives egg salad a creamy, savory twist and adds fiber and plant protein from the chickpeas. It makes easy lunches for the next few days.

Ingredients:

• 4 hard-boiled eggs, peeled and chopped
• 1/4 cup hummus
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 celery stalk, finely diced
• 1 tablespoon chopped fresh dill or parsley
• Sea salt, pepper and a pinch of paprika

Preparation:

• To hard-boil eggs: cover with 1 inch of cold water, bring to a boil, then cover, turn off the heat and let sit 10–12 minutes. Move to ice water to cool.
• Mash the eggs with the hummus, mustard and lemon juice.
• Stir in the celery and herbs, then season with salt, pepper and paprika.
• Serve in lettuce cups, on whole grain toast or with cucumber slices.