Paleo Magazine featured this recipe in their March issue. It's a keeper, and a perfect way to use up extra hard boiled eggs. But don't wait just for that - treat yourself soon for a delicious breakfast, lunch or dinner!
6 large eggs
1 ripe avocado, peeled, cored, and mashed with a potato masher
1/4 cup finely chopped green onions
1/4 cup finely chopped flat parsley
1 tablespoon mayonaise, preferably Vegenaise w/ grape seed oil
1 tablespoon Dijon mustard, preferably Edmond Fallot
Juice of 1 lemon
Salt & Pepper to taste
1 head red-leaf lettuce, for serving
Optional toppings: sprouts, shredded carrots, chopped herbs
1. In a dutch oven, cover the eggs with 1” of water, and bring it to a boil. Turn off the heat, add a lid, and let the eggs sit for 12 minutes. With a slotted spoon, place cooked eggs in a bowl of cold water to cool down. (Note: or use your favorite way to make hard boiled eggs.)
2. Peel the cooled eggs. Coarsely chop the eggs and put in a medium bowl.
3. Add the avocado, green onions, parsley, mayonnaise, mustard and lemon juice. Mix well. Add salt and pepper to taste.
4. Place egg salad on individual lettuce leaves to serve.
Makes 8 lettuce cups.
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