Tuesday, April 18, 2017

Acocado + Egg Salad Lettuce Boats (Repost)

If you have extra hard-boiled eggs left over from the weekend, are they safe to eat?*

If the eggs weren't out of the fridge for more than 2 hours, and are not cracked anywhere, they should be ok to eat. And if you'd like to make egg salad, here's a delicious recipe that's good enough to repost:

So beautiful. So delicious. So easy. Sometimes you forget just how good a simple dish can be.

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!

Ingredients:

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

Instructions:

1. In a medium saucepan, cover the eggs with water and bring to a boil. Turn heat down to a slow rolling boil. Cook eggs gently 10-11 minutes (depending on size). Remove from water, let eggs cool down, and peel when they can be comfortably handled. Coarsely chop the eggs and put in a medium-sized bowl.


2. Add the following to the eggs: avocado, green onions, parsley, mayonnaise, mustard and lemon juice. Mix well. Add salt and pepper to taste. Place egg salad on individual lettuce leaves.

Makes 8 lettuce cups.

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*For guidelines on Easter egg safety, see one link here.