RECIPE | Light 'n Crunchy Egg Salad - Mustard Free | cookithealthier.com

RECIPE | Light ‘n Crunchy Egg Salad (mustard-free)

Yields1 Serving

 3 tbsp Primal Kitchen Avocado Oil Mayo
 1 Lemon, juiced
 1 tsp sea salt
 fresh cracked pepper to taste
 ½ bell pepper, chopped
 ¼ cup red onion
 ¼ cup fresh chopped parsley
 9 Vital Farms Eggs, hardboiled
 ¼ cup cherry tomatoes, quartered
 paprika to taste

1

Boil all your eggs first. My rule of thumb is to put all the eggs in to your pot, bring it to a boil and then let it boil for 14 minutes. You will have perfectly hardboiled eggs every time!

2

While your eggs are boiling, you can chop up the veggies and put them in a bowl large enough to mix everything together. I also add in the sea salt and mayo at this time too. Set it aside until your eggs are done.

3

Once you have your eggs boiled for 14 minutes, I like to put mine in a strainer, run cold water over them so they are cool to the touch and then begin peeling right away. I have found this prevents the shell from sticking to the egg if they completely cool.

4

Once you have all your eggs peeled, cut them into chunks, toss in your bowl with the other ingredients and then you will need to gently fold everything together until properly combined. Then you can add your lemon juice and fold in until it is combined.

5

I sprinkled some paprika on my egg salad on top of a bed of greens, but this would be delicious on some crackers, eaten inside a bell pepper or in a whole wheat wrap!

xoxo Ashley

 

Ingredients

 3 tbsp Primal Kitchen Avocado Oil Mayo
 1 Lemon, juiced
 1 tsp sea salt
 fresh cracked pepper to taste
 ½ bell pepper, chopped
 ¼ cup red onion
 ¼ cup fresh chopped parsley
 9 Vital Farms Eggs, hardboiled
 ¼ cup cherry tomatoes, quartered
 paprika to taste

Directions

1

Boil all your eggs first. My rule of thumb is to put all the eggs in to your pot, bring it to a boil and then let it boil for 14 minutes. You will have perfectly hardboiled eggs every time!

2

While your eggs are boiling, you can chop up the veggies and put them in a bowl large enough to mix everything together. I also add in the sea salt and mayo at this time too. Set it aside until your eggs are done.

3

Once you have your eggs boiled for 14 minutes, I like to put mine in a strainer, run cold water over them so they are cool to the touch and then begin peeling right away. I have found this prevents the shell from sticking to the egg if they completely cool.

4

Once you have all your eggs peeled, cut them into chunks, toss in your bowl with the other ingredients and then you will need to gently fold everything together until properly combined. Then you can add your lemon juice and fold in until it is combined.

5

I sprinkled some paprika on my egg salad on top of a bed of greens, but this would be delicious on some crackers, eaten inside a bell pepper or in a whole wheat wrap!

RECIPE | Light ‘n Crunchy Egg Salad (mustard-free)

Leave a Reply