Mayo-less Egg Salad

This salad was easy and, although I had my doubts initially, quite tasteful.

I thought for sure I would miss the mayonnaise ingredient, but I didn’t.  And, I did nothing to make it paleo ~ made it just as the recipe said, well, pretty much.

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 6 hard boiled eggs
• 4 scallions, sliced thin
• Parsley, handful, minced
• 6 green olives, pitted and minced
• Salt and ground black pepper (to your taste)

Directions

1. In a small bowl, whisk together a dressing with the olive oil, lemon juice and mustard then set this aside.
2. In a larger bowl, mash the eggs with a potato masher, add the dressing, scallions, parsley and olives then mix everything together.
3. Add the dressing slowly to the egg mixture to get the right consistency for yourself.
4. Season with salt and pepper.

This recipe was delicious, however, it does not keep well overnight as it gets soggy so eat it immediately.  You won’t be sorry.

I served this with baked salmon and grilled yellow squash.

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