Hard boiled eggs are a protein that I recommend people always have stocked in their fridge. You can make them yourself or even buy store-bought (and pre-peeled) hard-boiled eggs if the prep and peeling isn't your thing. They're a quick, easy and nutrient-dense snack or protein addition to a sandwich or salad. I like to mix things up a bit and use my hard-boiled eggs to whip up a quick egg salad. You can easily make it single serving (outlined below) or double or triple the recipe as part of your meal prep.
My favorite way to enjoy this egg salad is on top of avocado toast or mixed into a big salad. Enjoy!
Ingredients
*Makes about 1 serving
2 hard-boiled eggs (I recommend organic, pasture-raised eggs - you can do homemade or store-bought if you want to make things super easy!)
1/2 tbsp mayo (I like Primal Kitchen or Veganaisse Avocado Oil Mayo)
Frank's Red Hot or any preferred hot sauce
Salt
Pepper
Onion Powder
Garlic Powder
Freshly chopped cilantro
Directions
Chop up eggs and mix with mayo in a small bowl.
Season to taste with hot sauce, salt, pepper, onion & garlic powder and fresh cilantro. I start with 1 squirt of hot sauce (very precise), a few shakes of each of the spices and about 1 tbsp cilantro but you can totally customize it for your taste!
Serve on it's own, in a salad or sandwich, on top of avocado toast, with crackers.
Store in the fridge. It should keep about 5 days.
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