I'm fortunate to have grown up living very close to one set of my grandparents. Every Thursday night my family would go to my grandparents house for dinner. And on days that we got out from school early, or had a snow day, or holiday. . . basically any day that we would be out of school during regular hours (until my sister and I were old enough to stay home alone), we would go hang out at our grandparents house until one of our parents could pick us up.
I really liked those odd days because it meant we could have lunch made by Grandma and I literally ALWAYS wanted her to make me:
"Egg salad on toasted cinnamon swirl bread - please and thanks!!"
Okay it wasn't always on *cinnamon swirl bread* (I know, so random), but it was the best when it was! I'm telling you, there was something about the way my Grandma would make the egg salad that stood out. I never let my Dad make egg salad because it just did not taste right. Do you know what I mean? Meanwhile my sister would ask for something totally different than me -- my Grandmother was a saint.
Now that you understand how much I truly love egg salad, you'll appreciate why I wanted to share my healthy version with you! There's nothing wrong with a little mayonnaise, especially all the trendy ones lately that are made with better oils like avocado oil. . .but sometimes I feel like it over powers a recipe. So, I've taken it out completely and added straight up avocado as my healthy fat source + this is what will "bind" everything together! Oh, and my secret ingredient is...................curry powder. Yep, don't skip it!
Please enjoy this recipe, and if you like it, let me know - I love any feedback.
Healthy Egg Salad
Gluten-Free, Mayo-Free, Paleo
4 eggs, boiled
1 tsp dijon mustard
1/8 tsp curry powder
1/4 tsp dried dillweed
sea salt + black pepper, to taste
Step One: Place your eggs in a medium saucepan and fill with water until the eggs are fully submerged.
Step Two: Turn on heat to medium-high, and bring to a boil. Once the water is boiling, turn off the heat and cover. Set a timer between 8-10 minutes - this will depend on whether you like soft or hard boiled eggs. Longer time = more hard boiled style.
Step Three: Next, drain the eggs and allow to cool in an ice bath or cold running water. Peel your eggs once cooled.
Step Four: In a small storage container, add all of your ingredients. Use a fork and knife to chop up the egg and avocado, while making sure to mix in your spices evenly.
Step Five: Serve on a salad, as a sandwich, alongside veggie sticks and crackers, etc. Store in an airtight container in the fridge for up to 3 days - for most freshness!
This is my infamous recipe to a lazy-girls-guide-to Black Bean Brownies! Literally you only need 3 ingredients, and one is water! Yeah, crazy right?!
3-Ingredient GF Black Bean Brownies
1 can 15 oz. organic black beans, drained and rinsed
1 box gluten-free brownie mix
1 cup filtered water
Step One: Preheat your oven to 350 °F. Open the black beans and pour into a strainer. Rinse very well, until the water running off is clear and no longer brown!
Step Two: In a blender, or food processor, combine beans and water. Blend until combined and looks like a blackish/brown "milk" or "soup". Basically you don't want any whole beans left!
Step Three: Add in your brownie mix, and stir until combined. I usually make my brownies into muffin tins so that they're already portioned out, but feel free to use a 9x13 baking dish. Pour batter into preferred dish.
Step Four: Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan (or the center of muffin) comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack.
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My favorite part about this recipe is that you're getting some protein too!