8 Omega-3 or grass-fed eggs
4 Tbsp. / 60 ml mayonnaise, organic omega-3 or olive oil-based
2 Tbsp. / 15 gm chopped celery or olives (optional)
½ Tbsp. / 4 gm each finely chopped dill or chives (optional)
½ tsp. / 1½ gm granulated garlic
½ tsp. / 1.2 gm ground black pepper
¼ tsp. / ½ gm paprika
Salt to taste
Directions
Bring 2 quarts / 2 liters of water to a boil. Add the eggs, and boil for about 15-20 minutes. Cool to room temperature.
Finely chop the hard-boiled eggs, or mash them with a potato masher or a fork.
In a bowl, blend the mashed eggs with the rest of the ingredients. Correct seasoning to taste.
Serve with alone, spread over SWG* bread or roll (1 slice or ½ roll = 1 carb), or mixed with cooked pasta (½ cup = 1 carb).
Garnish with dill or chives, if desired.
Comments
Egg salad is delicious by itself, on bread or crackers, in a casserole, or as garnish for an elegant appetizer. Choosing the best eggs and seasonings makes all the difference in turning this classic comfort food into a health booster.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Difficulty Rating: 1
Serving Size: ¼ cup
Serves: 8 Fewer Servings
*SWG = sprouted whole grain
