“Mayoless” Egg Salad
- 6 Whole Eggs (hardboiled) see recipe here for the how to.
- 1 Avocado (keep the pit)
- Juice of half a lemon
- 1 Teaspoon of Smoked Paprika
- 1 Teaspoon of Yellow Mustard
- 1 Teaspoon of Onion flakes
- 1 Tablespoon of Hummus (i used Sunflower Kitchen Hummus+ Roasted red pepper and basil)
- 1 Green Onion slivered
- Salt and Pepper to taste
I use a whisk to mash all ingredients together (a potato masher would work as well). Once combine and flavoured to your liking, place in container with the saved avocado pit, cover with saran wrap and then put in a airlock container.
You can serve this on lettuce wraps. For other ideas of what to put on a lettuce wrap see Korean Chicken wraps here and Chicken Waldorf wraps here. A neat thing about these recipes is before you add the salt, I save a portion aside for my little babe to feed herself. She is at the age (9 months) where she does not want to be spoon fed anymore, so I had to be creative with how to get nutrients, veggies and protein/iron into her.
I was inspired about egg salad following my 4 week meal plan that Mums & Bubs provided. I am following a non-breast feeding plan that offers the correct number of calories and great meal ideas. I got creative and tweaked the recipe a bit. I am incorporating the stroller Fitness class into my routine and taking back my pre-pregnancy body–If you are interested in a 6-week class click the Mums & Bubs link above to register .
I am learning that writing and everyday tasks while being on Maternity leave is quite difficult. This is our little miss exploring the house and always coming back to me to check in.