This recipe for egg salad is simple, delicious, and healthy. Serve it on avocado halves for a very low carb lunch or dinner. Gluten and dairy free.
Ingredients:
- 4 Hard Boiled Eggs
- 2 Tbsp Light Vegan Mayonaise
- 2 Tsp Fresh Lemon Juice
- 1/2 Cup Celery (Chopped)
- 3 Tbsp Chives (Chopped)
- 1/2 Tsp Pink Himalayan Salt (or to taste)
- 1/2 Tsp Freshly Ground Pepper
- 1 Tsp Organic Mustard
Instructions:
- Simply peel the eggs, combine them with the remaining ingredients in a medium bowl, then mash them all together with a pastry cutter.
- I served mine on avocado halves. Squeeze a little lemon and sprinkle some pink salt on the avocado, then top it with a generous scoop of egg salad. Sprinkle extra chives and smoked paprika on top. Enjoy!