No-Mayo Egg Salad

Egg Salad on Gluten-Free Toast

Here’s another great comfort-food recipe that is super easy to prepare! It doesn’t use mayo, which is on the list of foods to avoid during pregnancy, though I generally don’t cook with mayo anyway. A little dijon mustard goes a long way! (Recipe is pictured above on gluten-free multi-grain toast from Mariposa Bakery in Oakland.)

2 hard-boiled eggs (preferably pasture-raised)

1 T extra-virgin olive oil

1 tsp stone-ground dijon mustard

1 green onion, chopped

pinch of sea salt

cracked pepper

Peel the hard boiled eggs and dice them. In a small bowl, whisk together the olive oil and mustard with a fork. Stir in the diced eggs and green onions, and season with sea salt & cracked pepper. Serve on gluten-free toast, a bed of lettuce, or a corn tortilla.

Serves 1

Blog Widget by LinkWithin

Leave a Reply