Thursday, July 3, 2014

Paleo Egg Salad

Do you know what happens when you have women in your life that follow a similar lifestyle as you and you go to Costco together? This happens: 10 dozen organic eggs, 40 lbs of meat, bags of vegetables, amongst other things like toilet paper... almost $500 spent and 3 girls ready to make some gains and eat some healthy food. Mara and Ericka are about to start the Whole30 diet so they are really in for some fun... stay tuned!

Since we had so many eggs I decided to make some egg salad. I ate it plain with a little more cracked black pepper on top, but if you have some gluten-free or paleo bread laying around I would use that. :) I also purposely made this simple because everyone has a way they are used to eating egg salad... some people add pickles, some celery, some peppers... do whatever you want- here's the base!

Traditional Egg Salad (Paleo Style)

- 4 Eggs
- 2/3 Cup Avocado Oil
- 1 Tbsp Mustard (whole grain, dijon, whatever you have)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Garlic Powder
- 2 tsp Lemon Juice

1. Hard boil the eggs. Bring a sauce pan of water to a boil- carfeully drop the eggs in. Boil for 10 minutes. Pull them out of the water and let them cool on the counter.

2. While the eggs are boiling make the mayo- put the remaining ingredients in a bowl and whisk until thick. Or use my method... put it in a mason jar and use an immersion blender- mayo in seconds!

3. Peel and chop the eggs... add about 2 Tbsp of mayo and mix. If you want more add more... put in the fridge to chill and then enjoy. :)

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