Thursday, April 17, 2014

GF/DF and Mayo Free Egg Salad With Avocado


This recipe for gluten and dairy free Mayo-Free Egg Salad With Avocado is perfect for the person who loves egg salad but does not like the mayo that most recipes call for. Very fresh tasting. Fewer ingredients make this a quick and easy meal. If you have twenty minutes this is the perfect recipe!








Recipe: 


Ingredients: Yields 2 servings
  • 4 eggs
  • 3/4 avocado, peeled, pitted and cut into chunks
  • 2 tablespoons prepared Dijon mustard
  • 1/2 red onion, diced
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • fresh dill and avocado chunks (the remaining 1/4 of the avocado, cut into chunks) for garnishing


Preparation:
  1. Place eggs in a saucepan and cover with water. Boil for 10 minutes, then transfer eggs to a bowl of warm water. Allow eggs to rest in the warm water for 10 more minutes.
  2. Peel and rinse the eggs under cold water to cool; cube eggs.
  3. Mash eggs, avocado, mustard and red onion in a bowl with a fork until well blended but still chunky. Season with salt, pepper and garlic powder.
  4. Garnish with fresh dill and remaining avocado chunks.
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This recipe was shared at Allergy-Free Wednesday, www.realfoodallergyfree.com 

5 comments:

  1. This comment has been removed by a blog administrator.

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    1. Thanks you Lori! I am all linked up and look forward to viewing all the great recipes on Tasty Tuesday's!

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  2. This looks AWESOME! I am totally down with anything DF & avocado!

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    1. Thank you Michele and thanks for visiting my blog!

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