I love, love, love egg salad.
But I hate, hate, hate mayo.
Olive oil, lemon juice, and Dijon, of course.
The lemon juice gives it a nice zip. I add a bit of diced red peppers for color and added veggies.
Serve on lightly toasted whole-wheat bread with fresh romaine. Or eat on it's own if you're paleo or gluten free!
No Mayo Egg Salad
6 hard boiled eggs, cooled and shells removed
4 scallions, sliced, green parts only
1/4 cup diced red pepper
3 tbsp good quality olive oil
2 tbsp lemon juice
2 tbsp dijon mustard
salt and pepper to taste
In a bowl, use potato masher to mash the eggs.
In a separate bowl, whisk together the lemon juice, dijon mustard, and olive oil. Add to the mashed eggs. Add the rest of the ingredients and stir to combine. Voila!