18 March, 2013

No Mayo Egg Salad

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!

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