Mayo-less Egg Salad
Title tells it all 💗. Keto and blood type O diet friendly. This mixture can be made as sandwich spread, or as salad dressing.
Mayo-less Egg Salad
Title tells it all 💗. Keto and blood type O diet friendly. This mixture can be made as sandwich spread, or as salad dressing.
Cooking Instructions
- 1
On a small pot, fill with water about 5-6 cups (just enough to cover egg). Bring water to boil. Place egg on a spoon or laddle to submerge it at the boiling pot of water and turn down heat to medium. Let egg boil for 8 mins. Turn off heat, and let the egg rest on pot for at least a minute.
- 2
While the egg is boiling, toast your rice bread or rice tortilla, OR alternatively prepare your vegetables for salad.
- 3
While the egg is resting on pot, chop half of a small onion then place them on a small bowl. On the same bowl add hummus, dijon mustard, cayenne / chili powder, and olive oil (optional). Set it aside for a bit.
- 4
Fish out the egg from pot using laddle or spoon. Cool it through running water until bare hands can handle it. You don't want it too cold -- we want its heat to melt mozarella a bit for later.
- 5
De-shell the egg (careful it might still be hot) and place it on the same bowl of the premade mixture. Coarsely mash it, add shredded mozarella, then add 1 leaf chopped lettuce. Mix them well.
- 6
Serve the egg salad mix as toasted bread toppings, or as salad dressing. Enjoy!
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