Chop the Kale into salad size pieces, then toss with the olive oil and garlic. Set aside.
Using a fork mash the eggs into a crumble, and place them in a medium sized bowl.
Add the mayonnaise, dill weed, and paprika into the bowl and mix well with the eggs to make the egg salad.
Top toasted bread with a few pieces of Kale, Tomatoes, and Egg Salad.
Serve.
There is nothing better than a delicious comfort meal on a chilly evening. This Gluten-Free Creamy Chicken Pot Pie delivers wonde…
This is a sponsored post written by me on behalf of Lunchbox. All thoughts and opinions are my own. As we get
Get ready for a treat this holiday season with Gluten-Free Pumpkin Pie Cupcakes! Thanksgiving is coming up soon, have you noticed…
Take pot roast to new levels with this delicious Slow Cooker Rosemary Roast and Potatoes. It pairs a wonderful rosemary flavor wi…
Throughout my pregnancy salads were very rare on my menu! Why? I’m not sure! When I was pregnant with my son I
Spaghetti Squash Bake
If you want to have a little fun for breakfast then these Fruity Pebbles Confetti Pancakes are the way to go! I
Classic Christmas Crinkle Cookies