No Mayo Egg Salad

I love, love, love egg salad.  

But I hate, hate, hate mayo.

Solution. 

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!