Lucky Green Egg Salad

Lucky Green Egg Salad
(Serves 4)

Eggs are one of the closet things we have to a superfood of animal origin. They contain healthy fats, around 7 grams of protein each, and a host of vitamins and minerals. The problem is, we tend to eat them in unhealthy ways, frying them, coating them in mayonnaise, or adding chunks of butter.

Egg salad is a great example of this, as it derives most of its calories from high-fat, low nutrient mayonnaise. But we have a healthy version of this snack that is considerably better for you and  still every bit as delicious.

This Lucky Green Egg Salad recipe goes great with a few greens, spread on a little rye bread, or even eaten whole. It combines nutrient-rich avocados and kale with heart-healthy olive oil and, of course, plenty of eggs. It only takes a few minutes to prepare and it can be eaten hot and fresh, or left to cool down and enjoyed straight out of the fridge.

1 ripe avocado
2 tbsp olive oil
3 tbsp lemon juice
1 tbsp Dijon mustard
8 eggs, hardboiled
½ cup finely chopped kale (about 2 large leaves)
1 stalk celery, chopped
¼ cup chopped dill, plus more for garnish
½ tsp salt
½ tsp pepper
8 lettuce leaves (iceberg, bib, chard, etc…), optional

In a mixing bowl, add the avocado, lemon juice, olive oil and dijon. Use a fork to mash up the avocado and mix everything together. Add the eggs and use your hands or a fork to mash/break up the eggs into small pieces.

Add the kale, celery, dill, salt and pepper and mix to combine. Serve in little lettuce cups, on toast, or add to a green salad. Garnish with more dill and pepper.


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