Looking for a great, simple yet delicious cold salad? I’ve got just the recipe for you!

This egg salad is lighter than the traditional recipe and can be all dairy free. Instead of conventional mayo, I use organic avocado oil mayo in combination with hummus, avocado and yogurt to add the same creamy texture without the inflammatory fats! The veggies can be substituted based on your liking. Feel free to make the hard boiled eggs ahead of time, then prep the salad for 2-3 servings, so that lunch is ready to go! 🙂

INGREDIENTS: (Makes 4 servings)

• 8 egg whites
• 2 whole eggs (make sure to get pasture raised free range organic)
• 1/2 cup hummus
• 1/2 cup avocado
• 1-2 Tbsp Mustard (I use Dijon most of the time)
• Optional 1 Tbsp avocado oil mayo (i.e. Primal Kitchen brand)
• Optional 2-4 Tbsp plain unsweetened coconut or greek yogurt
• Spices: Up to you! I prefer about 1/4 to 1/2 tsp of: sea salt, spiced paprika, dried dill, garlic powder, italian seasoning, black pepper
• 1/2 cup diced tomato and/or red pepper
• 1/4 cup green onions/scallions or red onion (could omit)
• Optional 1/4 cup diced celery, cucumber, shredded carrots

DIRECTIONS:

• First make sure your eggs are completely hard boiled and cooled. I boil mine in a pot for about 8-10 min with a pinch of salt, then turn the heat off, cover and cool completely.
• When ready to assemble, peel the eggs & use 8 egg whites and 2 whole eggs. Carefully dice up (or gently break about with your hands) and place in a large bowl.
• Wash and cut your vegetables and add them to the bowl.
• Add the spices and mix well.
• Then add your wet ingredients, mix again until thoroughly combined.
• Enjoy!

I like to have this with: organic plain rice cakes, on fresh salad greens, and sometimes with grain free crackers.

*Want to change this up? Try the same base recipe but use diced chicken breast, canned salmon or tuna!! (Wild caught, organic free range animal products of course!)