Truffled Egg Salad
TRUFFLED EGG SALAD
FOOD AS MEDICINE:
Eggs are a nutritionally dense food, providing about 7 grams of protein each, as well as choline for brain development and omega-3’s for heart health. Eggs are also high in sulfur, which supports detoxification as well as cysteine and Vitamin D. Choose pasture raised eggs and always eat the yolk—this is where the nutrients are most concentrated!
1 Tablespoon Dijon Mustard
Juice of 1/2 lemon
1 teaspoon truffle oil
1/2 cup red onion, finely chopped
2 Tablespoons chives, chopped
½ cup celery, chopped
2 Tablespoons parsley, chopped
1 Tablespoon fresh dill, chopped finely
½ teaspoon sea salt
¼ teaspoon black pepper
Butter or romaine lettuce, for serving
Fill a pan large enough to fit the eggs in a single layer with 2 inches of water. Bring to a boil. Gently lower the eggs into the boiling water and boil for 10 minutes. Drain and run under cool water.
When cool enough to handle, peel the eggs and place in a bowl. Mash with a fork, then add the mayonnaise, mustard, lemon juice, and truffle oil.
Fold in the chopped onion, chives, celery, parsley and dill. Season to taste with the salt and pepper and additional truffle oil if needed. Serve over butter or romaine lettuce.
Makes 4 servings
Nutrition facts serving: 235 Calories, 10g Fat, 3g Carbohydrates, 13g Protein
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