I found myself recently having a random hankering for egg salad but a hesitancy as mayo and I have never been good friends. I was looking around Whole Foods Market when I found Miso Mayo—a vegan, gluten free mayo substitute made out of canola oil, miso, cider vinegar and tamari. I brought it home and the results—amazing. This may very well be my new stand-by in a pinch! If you can’t find Miso Mayo pick up the said ingredients and play with proportions... shouldn’t be too hard to figure out:)
5 hardboiled organic eggs
small handful italian parsley, finely chopped
pinch of sea salt
1.5 T Miso Mayo (found at Whole Foods Market)
gluten free bread (recommended: flaxseed)
Place 5 eggs in a pot of water and bring to a boil for 10-12 minutes. Rinse with cold water and let cool. Once cool, remove shells and place into a mixing bowl. Mash the eggs with the back of a fork. Add salt, parsley and miso mayo. Toast your bread with a slab of ghee or butter and pile on the egg salad!!
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