Tuesdays at the Table - Spinach Egg Salad

Spring always makes me crave cold dishes and this one is a great one.

Spinach Egg Salad

4 large eggs
2 cups fresh spinach, finely chopped
2 stalks celery, cleaned and thinly sliced
2 tbsp. plain Greek yogurt
1 tbsp. Tahini
1 tsp. salt
1 tsp. hot sauce (optional)

First, hard-boil the eggs.

Peel the eggs and place them in a bowl with the remaining ingredients. Stir together with a fork, breaking up the eggs (but not too much) as you go. Continue until everything is evenly combined, but the eggs are still chunky.

Makes enough for 2 large sandwiches. Serve on some toasted bread with a leaf of lettuce and enjoy!