Bonfire Egg Salad

by admin

4-6 eggs, hard boiled
2 tablespoons organic mayonnaise
1 teaspoon Dijon mustard (optional)
1 organic carrot, shredded
1 organic zucchini, shredded
steamed (leftover) vegetables – broccoli, potatoes, etc., chopped
1 teaspoon sea salt
Fresh cracked pepper to taste
Optional: diced celery, diced dill pickle, chopped green cocktail olives or Greek kalamata olives

  • Place eggs into medium to large saucepan
  • Cover well with cold water, place on stove at medium heat
  • After boiling starts, reduce heat to slow simmer for 9-11 minutes
  • Remove from heat and run cold water over eggs for 1-2 minutes
  • Peel eggs, rinsing off bits of egg shell
  • Combine peeled eggs, mayonnaise, Dijon mustard, salt and pepper in medium to large bowl
  • Using knife and fork, chop until well mixed
  • Add chopped and shredded veggies; mix gently
  • Cover with plastic wrap or transfer to Tupperware™ container with lid
  • Keep refrigerated
  • Serve on salad or toasted sprouted-grain muffins (Level 1 only; Level 2 & 3 - no grains); or just eat it out of the bowl!

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