Eggs are a great non-meat protein source. While I usually recommend eating eggs yolks running to preserve the cholesterol on them, sometimes a hard boiled egg is hard to beat!
This is a recipe that could easily be doubled or tripled for a party. You can serve it spread on a romaine lettuce leaf, as shown, or you can use it as a dip for cucumber slices or carrots.. Feel free to use whatever herbs you have in the fridge and experiment to find your favorites.
This recipe is legal on GAPS Stage 3 if you omit the paprika. Otherwise, it is legal on GAPS Stage 6. The ingredient list is for 1-2 servings.
Ingredients for Mayo Free Egg Salad:
4 Eggs
½ cup Sour Cream or Creme Fraiche
1 small stalk Celery
1 large Green Onion
¼ - ½ tsp Salt
1 tsp Pepper
½ tsp Paprika
Parsley
Directions for Mayo Free Egg Salad:
Hard boil eggs. (Recipe here)
Once eggs are cooled, peel them.
Coarsely chop eggs, celery and green onion.
Add to a mixing bowl and add in pepper, salt to taste, and sour cream.
Gently mix to coat and then sprinkle paprika over the top. Mix gently.
Serve and enjoy!
Mayo Free Egg Salad
Ingredients:
- 4 Eggs
- ½ cup Sour Cream or Creme Fraiche
- 1 small stalk Celery
- 1 large Green Onion
- ¼ - ½ tsp Salt
- 1 tsp Pepper
- ½ tsp Paprika
- Parsley
Instructions:
How to cook Mayo Free Egg Salad
- Hard boil eggs. (Recipe here.)
- Once eggs are cooled, peel them.
- Coarsely chop eggs, celery and green onion.
- Add to a mixing bowl and add in pepper, salt to taste, and sour cream.
- Gently mix to coat and then sprinkle paprika over the top. Mix gently.
- Serve and enjoy!
