How to Make the Best Egg Salad without Mayonnaise
Author: 
Serves: 2
 
Ingredients
  • 3 eggs
  • 1.5 tbsp Hummus
  • 2 tbsp unsweetened yogurt
  • ¼ tsp salt
  • ½ tsp dijon mustard
  • 2 tbsp fresh herbs (dill, parsley), chopped
  • Squeeze of lemon juice
  • Optional, but highly recommended: Black Pepper, 1 tbsp chopped chives/dill
Instructions
  1. Hard Boiled Eggs: Place eggs into a small saucepan. Add water and fill up until it reaches 1" above the eggs.
  2. Bring it to a rolling boil. Turn off the heat and cover. Let it sit for 7-8 minutes. Immediately remove with a slotted spoon into a bowl of ice water to cool.
  3. Egg Salad: Roughly chop your boiled eggs into small chunks. Mix in the yogurt, hummus, chives and season well.
  4. Serve immediately on GF multigrain toast with vegetables or choice/plain. It will last up to 2-3 days in an airtight container in the fridge.
Notes
Optional Add-ins:
1. Sprouts + egg salad sandwich
2. Sprinkle Smoked Paprika/Chili Flakes
3. Add 1-2 tsp of dijon mustard
4. Substitute Chives with Dill
5. Add diced pickles and celery
Nutrition Information
Serving size: 2 Calories: 140 Fat: 8.8g Saturated fat: 2.3g Carbohydrates: 2.0g Sugar: 1.4g Fiber: 0.8g Protein: 9.8g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2017/10/01/how-to-make-the-best-egg-salad-without-mayonnaise/