Hello! Hope you had a great weekend, and wonderful holiday if you celebrated. I like to have a batch of hard boiled eggs made every Sunday so they are prepped throughout the week for salads, post-workout snacks, or just another part of any meal. I got the urge to make a yummy egg salad, so I just went with the flavors I was craving and it turned out great! Even mom-approved, too, without actual mayonnaise.
I love Veganaise and combined with the healthy fats of grapeseed oil, the one below is my favorite!
I peeled the shells off the eggs (3 eggs for this recipe), and tried to ever-so-neatly get the yolks out and into a tupperware. After mashing up the yolks with a fork, I added 2 tablespoons of Veganaise and 1 tablespoon of Chobani greek yogurt. Next came 1 teaspoon of curry powder and 1/2 teaspoon of ground tumeric.
Mix it all up for a nice yellow color! It may look a little dry, but once you chop up the eggs and mix it together, it will loosen up. If needed, add a 1/2 tablespoon of greek yogurt at a time until you’ve reached desired consistency.
Add on top of spinach greens with red pepper flakes and chopped tomatoes, make a sandwich with Ezekiel bread.. whatever you want! Or, share the yum with others, for an appetizer of deviled eggs – sprinkled with paprika!
CHEERS, to a fabulous start to the week!