Gluten Free · Lunch · Whole30 Compliant

Let’s Talk Basic: Egg Salad

What You Need:

Boiled Eggs (5-6)
Onion
3 Small Avocados
Salt, Pepper, Garlic powder, other seasonings
Mustard (optional)
Mayonnaise (1-2 teaspoons)
Lettuce for a lettuce wrap or your favorite bread

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What To Do:

In a bowl, chop eggs and onions to your liking and set aside.  In another bowl, combine avocado, mayonnaise, a squirt of mustard (if you choose), salt, pepper, garlic any seasonings that you have picked out – dill goes great with this, or if you want something a little richer – rosemary is also a good option. If you are Whole30, use compliant mayonnaise or no mayo at all – the mayo makes the mixture a bit creamier but it is not necessary.  Once the mixture is smooth, add in the eggs and onions and mix.  Give it a test and add more seasonings to taste.

You can serve immediately or let sit in the fridge for an hour or so – the longer it sits in the fridge, the more the flavors combine for a tastier egg salad.

Serve on your choice of lettuce wraps or bread and add toppings.  Pictured with smoked paprika and tomatoes and a side of homemade pickles.

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