herbed egg salad
Herbed egg salad
serves 2-3
Ingredients
6 pasture-raised eggs
1 teaspoon Dijon mustard
2 teaspoons avocado-oil based mayonnaise (such as Sir Kensington’s or Primal Kitchen)
1/4 teaspoon freshly ground pepper
dash of hot sauce or sriracha, or to taste
1-2 teaspoons fresh lemon juice
2 tablespoons chopped fresh dill (or substitute 2 teaspoons dried dill)
to serve (optional):
arugula tossed with 1 teaspoon each olive oil and balsamic vinegar (or lemon juice)
1 serving Jilz’ crackers, Simple Mills sprouted crackers, Simple Mills almond flour crackers, or Flackers
Directions:
Place eggs in a pot and cover with water. Bring to a boil, cover, remove from heat, and set a timer for 12 minutes. When the timer goes off and the eggs have cooked, drain them and immediately submerge them in an ice bath to cool. Peel and roughly chop the eggs, then add to a medium sized bowl.
Meanwhile, whisk together the mayonnaise, mustard, pepper, sriracha and 1 teaspoon lemon juice. Add the mixture to the eggs, along with the dill, mashing slightly with a fork to combine.
Toss the arugula with the remaining teaspoon lemon juice and olive oil. Top with the egg salad and serve with crackers, if using.