SIDE Deviled Egg Salad over Romaine
Prep
Cook
Total
Yield 8-10 servings
This recipe is very allergen-friendly, containing no gluten, dairy, nuts, grains or beans. It's also really inexpensive to make, so if you can, choose to spend just a little more on higher quality eggs--which will make this egg salad rich, creamy and healthier.
Ingredients
12 eggs, hard boiled & chopped
½ cup Dijon mustard
½ cup mayo
¼ cup apple cider vinegar
1-2 tsp honey or agave, to taste
½ cup chopped dill or sweet pickles
½ shallot, minced
½ bunch dill, rinsed and chopped
1 tsp salt and pepper, to taste
3 heads romaine lettuce, rinsed and sliced into ribbons (chiffonade)
Instructions
- Add eggs (all if possible) to a large stock pot filled with cold water. Bring to a boil, and once water is at a boil, set a timer for 8 minutes. Once 8 minutes is up, drain off hot water and replace with cold water and ice to chill eggs and help their shells come off more easily. Peel the eggs (little hands can help!) and chop.
- Combine mustard, mayo and vinegar in a bowl with 1 tsp honey or agave to start. Add salt and pepper and mix thoroughly.
- Add to a large bowl with chopped eggs and add pickles (chopped), shallot, and dill.
- Mix gently with a spoon to combine and serve over a bed or romaine lettuce cut into ribbons.
Notes
*Once your egg salad is made, keep it in a large container for use throughout the week (and for lunches!).
Remember to keep the egg salad and romaine separate so that the lettuce doesn’t get soggy. Also, once chopped, store the romaine shreds in a large plastic bag or container with a wet paper towel and close tightly to keep salad fresh and crisp.
Courses side
Recipe by Vie at https://getvie.com/2017/12/29/holiday-meal-plan/