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 medium saucepan, bring enough water to boil to cover 6 fresh eggs. Gently add the eggs to boiling water, and reduce heat so the water does a low rolling boil. Boil for 11-12 minutes (depending on size), and place eggs in an ice water bath to cool. Peel and coarsely chop. Season with salt and pepper.
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.
#paleo #egg #salad #glutenfree #healthyeats