Packed with protein, naturally gluten and dairy free; very easy to assemble.
Meal Menu Idea:
Simply Egg Salad
Spinach or Lettuce Greens
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| Photo: w.lynne |
SIMPLY EGG SALAD
Paleo and Whole 30 compliant
8 eggs (pasture raised)
8 small Bread & Butter pickle slices (or homemade), finely chopped
1/4 cup Paleo mayo
1 teaspoon prepared yellow mustard
Pinch of ground black pepper
Pinch of dried dill or parsley (optional)
* Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat.
* Cover the pan with a lid, remove from heat and let stand for 15 minutes.
* Immediately drain and run under cold water until cool to the touch.
* Refrigerate for 1 hour or until eggs are chilled.
* Lightly crack the shells against a cutting board or counter and peel the hard cooked eggs. Rinse under cool running water.
* Place peeled egg on an egg slicer and slice. Pick the sliced egg up and rotate half a turn, slice again to chop. Repeat with each egg. Or slice and dice with a paring knife.
* Place the chopped eggs in a medium mixing bowl.
* Finely chop the pickle slices and add to the eggs.
* In a small cup, stir Paleo mayo, mustard and seasonings until smooth; add to the egg mixture and stir to combine.
* Scoop a heaping portion onto your favorite salad greens and enjoy!
Recipe: w.lynne
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