Egg Salad

So many ways you can enjoy this egg salad. In celery boats, lettuce cups or on your favourite toast or crispbreads.

You can easily add some fresh or dried herbs of your choice to make it different each time.

TIP: If the eggs are cold when putting them into boiling water cook them for around 7 mins for just undercooked, or 8-9mins for hard.

Cook time: 10 mins

Dairy Free

Gluten Free

Sides, Snacks & Drinks

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 hard boiled free range eggs (52g each), done to your liking

1 long green shallot/scallion, sliced

1 teaspoon of (5ml) finely chopped fresh parsley

3 teaspoons of (15ml) whole egg mayonnaise*

1/4 teaspoon of (1.25ml) fresh lemon juice

1/4 teaspoon of (1.25ml) Dijon mustard

Pinch of dried garlic powder

Pinch of ground paprika

1/4 teaspoon of sea salt

Fresh cracked black pepper to taste

Method

Roughly mash the hard boiled eggs in a mixing bowl and stir in the shallots and parsley.

Mix the remaining ingredients together and stir through the egg until well coated.

Gluten free seed crackers & celery are a serving suggestion.

*We love to make our own mayonnaise but if you are using store bought choose organic whole egg with no added sugar. The macros are worked on our recipe and you can find it in the Dressings and Sauces section

Calories: 229
Protein: 11.9
Carbs: 0.4
Fibre: 0.2
Fat: 21.2

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