Due to popular demand…drum roll, please….. Ta Da…… Eggless Egg Salad.
Many women that I coach for prevention or those that are on a healing journey, prefer not to eat eggs as a source of protein. I get many requests for vegan recipes that are tasty and even reminiscent of some comfort foods.
I had seen a few versions of this Eggless Egg Salad recipe, so I got creative and made my own. I must say, I was pleasantly surprised. Avocados provide an excellent source of healthy oils, trace minerals, and folate. You can serve this on a bed of lettuce or spinach or spread some on gluten-free crackers. Bon Appétit!
Cut and cube 2 organic avocados. Place in a medium bowl.
Chop 2 celery stalks and ¼ cup fresh parsley and to the avocado.
In a separate small bowl, whisk the following ingredients together to make the dressing:
¼ Olive oil or Avocado oil
1 tbsp. mustard
1 tbsp. raw apple cider vinegar
1 tbsp. dill
½ tsp. garlic granules
¼ tsp. curry
¼ tsp. cumin
5 drops of lemon stevia (or to taste)
Salt to taste
Gently mix the dressing with the avocado mixture. Try to keep the avocado in chunks.
Top with sunflower seeds. Enjoy!
Tip: If you want to keep any leftovers, add the avocado seed to the mixture. The seed keeps it from oxidizing and browning.
Hi, Thank you for all these lovely recipes, I’m going to try this one first but is “¼ grape seed or olive oil mayonnaise” supposed to read “¼ CUP grape seed or olive oil”
Or is “grape seed or olive oil mayonnaise” something there is a recipe for elsewhere? Thank you! SGP
Oops. Sorry about that. Yes, it is 1/4 CUP of mayo. It’s delicious! I have had many good comments about this recipe.