Easy Egg Salad
Egg salad is one of the easiest dishes you can make in a pinch for a quick yummy meal. You can eat it plain, between two slices of bread or turn it into a fancy finger food by topping it off with some caviar on a toasted baguette. Either way, you can't go wrong with this simple ingredient recipe!
Why I choose Chosen Foods
Avocado oil is considered a heart healthy oil because it's high in oleic acid which makes it an unsaturated fat and is linked to heart health. It also is high in lutein, an antioxidant that has benefits for your eyes!
I've been replacing canola and vegetable oil in my typical stir-fry the past few years with avocado oil because of the health benefits, it has a high heat point and the oil doesn't change the flavor of the food.
What I like about Chosen Food's avocado oil-based mayos is that it's made with simple ingredients, cage-free eggs and is keto friendly!
2 Servings, Approx. 20 mins
What You'll Need
4 eggs, hard boiled, chopped
¼ Cup Chosen Food's Avocado Oil-based Mayonnaise
1 Tbsp Dijon Mustard
2 Tbsp Parsley, diced
2 Tbsp Chives, diced
1 tsp Lemon Juice
1 tsp Paprika
All You Need To Do
Place your eggs in a small pot and cover with cold water about 1 inch above the eggs.
Bring the pot to a boil and turn off the heat.
Let it sit covered for 10-12 minutes.
Transfer the eggs to a ice bath for about 5 minutes or until they're cool.
Peel the eggs and then chop them up.
Mix in all the ingredients.
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