Bonfire Egg Salad with Grapefruit

by admin

It’s a vital behavior to make extra food, planning ahead for leftovers for later meals and/or snacks. Egg salad is great for leftover snacks.

6-8 hard boiled organic eggs (cook for 9 minutes after water begins to boil)
2-3 tablespoons organic mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
Fresh cracked pepper to taste
1/2 peeled grapefruit per person, broken into sections/slices
Optional ingredients:
left over steamed vegetables (i.e. broccoli, green beans, etc.), chopped
diced celery
Chopped red or orange bell pepper
shredded zucchini
shredded carrot
chopped fresh spinach, kale, chard, or broccoli

  • Hard boil the eggs by cooking for 9 minutes after water begins to boil (use the timer on your oven or phone to prevent over-cooking); rinse in cold water; Dr. Camilla taught me the 9 minute rule to cook the eggs perfect;
  • Peel eggs, rinsing to remove all pieces of egg shell; place in medium size mixing bowl
  • Chop eggs
  • Season with sea salt and fresh cracked black pepper
  • Add remaining ingredients and mix well
  • Serve with 1/2 grapefruit

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