Ingredients:
-Egg
-Pickles, arthichoke, celery, bell peppers
-Dijon mustard
-Salt, pepper
=> For a breakfast dish, it has a solid balance between all of the nutrients. Protein from the eggs, fiber/minerals/vitamins ect. from all the veggies. But what it is missing is some carbs maybe like a toast.. so I toasted some sourdough and ate with it, and it was incredible. Nutrition wise, this recipe is a 9/10.
Now this is a goooooooooooood breakfast. Very fulfilling, very nutritious, and very time-saving. But honestly, my worst experience from this recipe is the eating celery part. I HATE HATE HATE celeries, I cannot stand it, the smell, the taste, the texture, the everything, But you know, I was so stubborn, I went against myself, my belief and gave it a try, and soon immediately after, I don’t think I can ever do things with that such impulse. So to do this all over again, celeries? GONE, you will never be seen in our household ever again (would probably use them for the stock though). Beside that hell-created thing, I loveeeee pickles, so adding pickles to the egg salad really increase my hope and my appitize for this dish. So overall, I would give the dish an 8/10. Without celery, I would give it a 9.5/10.
