Easy Egg Salad 
AKA: What to do with all of those Easter eggs!
Truth be told I adore egg salad year-round!
Keep a batch of egg salad in the fridge, toast up a slice of bread and you’ve got a delicious & satisfying lunch ready in under a minute!
Are eggs part of your go-to food rotation? They sure are for my family!
High in protein that’s easily used by our bodies, they have compounds that support brain and vision health.
Plus, even though they contain cholesterol, studies show they do not appear to contribute to heart disease or high cholesterol levels in humans.
TIPS: Sorting through all the different types of chicken eggs at the grocery store can be confusing!
The best-for-you option is pastured eggs, as the hens are allowed free access to the outdoors. They eat a more natural diet … which means more nutrition for you!
If those aren’t possible, try free-range, cage-free, or organic.
REFERENCES:
- http://www.healthline.com/nutrition/boiled-egg-nutrition
- https://www.healthline.com/nutrition/pastured-vs-omega-3-vs-conventional-eggs
Rachel’s Tip:
Do you have any pickles in your fridge? Go check the ingredients list!
Chances are if you buy regular commercial pickles … you’re not getting healthy probiotics from them!
For pickles to contain the “good” bacteria, they must be fermented in a solution of water and salt. Pickles made with vinegar do NOT fall into this category.
Check your store’s refrigerated section for probiotic-rich pickles and be sure to read the label!
What’s your favorite kind of pickle!?
My favorite brand of cream cheese is pasture-raised “Organic Valley”.
Our FAVORITE Homemade Pickles
Our FAVORITE Homemade Mayonnaise Recipe
Makes 4 servings
Ingredients:
- 8 hard-boiled large eggs, chopped
- 3 oz cream cheese, at room temperature
- 1/4 cup homemade mayonnaise
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup pickles, finely chopped
- 2 Tbsps fresh parsley, chopped
To serve:
- fresh tomatoes, sliced
- a handful of rocket greens or arugula
- Ezekiel bread, or any sprouted bread of choice, toasted
Instructions:
Place the eggs in a pot with boiling water and boil for 8-10 minutes. Transfer the eggs to an ice bath.
Once the eggs are cold, remove from the ice bath, peel and chop them.
In a large mixing bowl add the cream cheese, mayo, sea salt and pepper. Stir well to combine. Add in the chopped bell pepper, celery, pickles, parsley and eggs.
Gently stir everything to combine.
Serve your egg salad over toasted Ezekiel bread topped with thin tomato slices.
Stays good in the fridge for up to 3 days.
Enjoy!
Rachel
Ingredients
- 8 hard-boiled large eggs, chopped
- 3 oz cream cheese, at room temperature
- 1/4 cup homemade mayonnaise
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup pickles, finely chopped
- 2 Tbsps fresh parsley, chopped
To serve:
- fresh tomatoes, sliced
- handful of rocket greens or arugula
- Ezekiel bread, or any sprouted bread of choice, toasted
Instructions
- Place the eggs in a pot with boiling water and boil for 8-10 minutes. Transfer the eggs to an ice bath.
- Once the eggs are cold, remove from the ice bath, peel and chop them.
- In a large mixing bowl add the cream cheese, mayo, sea salt and pepper. Stir well to combine. Add in the chopped bell pepper, celery, pickles, parsley and eggs.
- Gently stir everything to combine.
- Serve your egg salad over toasted Ezekiel bread topped with thin tomato slices.
- Stays good in the fridge for up to 3 days.
- Enjoy!
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