Every time I make a yummy egg recipe, it makes me laugh at how much I HATED eggs for so long. The smell, taste, texture….it all disgusted me. I know, I was crazy. Today my Mom asked “do you want some egg salad for lunch?” and my first response was automatically “EW no.” (Like a little kid haha). But then after I thought about it, I changed my mind. I have liked every new egg recipe that I have tried thus far, so why wouldn’t I like this??
I have never actually boiled or peeled an egg before today, so that was new…and kind of fun actually. My Mom makes her egg salad super simple, but I was surprised how delicious it was! We are both trying to eat mostly dairy-free this week, so we took that into account when making this recipe as well as the fact that we try to make things that will use ingredients we already have in the fridge or pantry. It’s the best feeling EVER when you have all the ingredients you need for a recipe; it’s refreshing to not rush to the grocery store because you need that 1 thing your recipe can’t live without.
One things that we always try to keep in the fridge at home is Grapeseed Oil Vegenaise. Vegenaise is the only Mayo alternative (I have found) that actually tastes like mayonnaise. We have been using it for years and it never fails to achieve that same taste and texture as unhealthy mayo. It’s gluten-free, dairy-free, vegan, and non-GMO. You definitely need to stock up on this stuff. PLUS, it makes this recipe delicious and much healthier than a normal classic egg salad.
I had kind of a weird combo today for lunch, but it ended up being super scrumptious and filling. I topped a piece of Udi’s Gluten-Free bread with my Ancient Organics Ghee and this egg salad, I sided my toast with asparagus and prosciutto that I baked in the oven, and then I had (the last glass unfortunately) of my 3-Ingredient Zevia Sunrise Punch. Kind of a strange combo but I really don’t care because it was ON POINT. So you can seriously pair this egg salad with whatever you like. It’s so versatile and great for any time of the day.
- 6 organic eggs
- ¼ C. grapeseed oil vegenaise
- 1 T. organic mustard
- ⅛ C. diced organic onion (red, or sweet onion preferably)
- salt and pepper (to taste)
- dill weed (for topping)
- Place eggs into a large pot and and fill with water until eggs are covered.
- Place on stove over high heat. Bring water to a hard boil and cook for 1 minute.
- Cover the pot and turn heat down to low, allow to continue cooking on low for about 8 minutes.
- After the 8 minutes are up, pour out the hot water and refill the pot with the eggs with cold water. Allow to sit for several minutes before peeling.
- Crack the eggs slightly on one side and then peel. Refrigerate eggs for 1-2 hours or until cold.
- When eggs are cold, cut them into small slices and place in a medium-size bowl. Add diced onions and toss to combine.
- Add the vegenaise and mustard, gently combine once again.
- Sprinkle with salt and pepper to taste, and top with dill weed for garnish (optional). Put on crackers, bread, or just eat with a spoon!
If you get a chance to try this yummy recipe, make sure to tag me on Instagram @adancersplate or #embraceyourplate so that I can see your yummy creation!
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