Thursday, July 12, 2012

Paleo Egg Salad


8 eggs
2 stalks celery, finely chopped
2 pickles, finely chopped
1 avocado
3 slices of bacon, fried and chopped, optional
1 teaspoon mustard powder or 1 tablespoon prepared mustard, additional to taste
2 tablespoons apple cider vinegar
Paprika, optional


Hard boil the eggs. Let cool. Peel and separate the egg whites and yokes into separate bowls.

Roughly chop the egg whites. Add the bacon, celery and pickles. Mash the egg yokes, avocado, mustard, vinegar, salt and pepper. Fold into the egg white mixtures.

Sprinkle with paprika. Serve on top of greens or sliced cucumber.


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