Egg salad! Creamy, rich and flavorful egg salad. I hadn’t even thought about egg salad in years until my friend Cameron mentioned that she had made some the other day and all the sudden, I couldn’t get egg salad off my mind!
Call me crazy but I do believe that your body tells you what it needs. Quick anecdote: when I was in college, my diet wasn’t all that great. I was a fulltime student and worked two part time jobs; nutrition was not my top priority. One day, I woke up and I was craving beets. I’m usually not a huge fan of beets but that day, all I could think about was juicy, pickled beets!
So I ate beets. A lot of them! That same week, I had a full blood exam and I was surprised when I got my results: I had a major iron deficiency. My doctor told me that the count was so low, I had to start taking supplements immediately. That marks the beginning of my food journey – I believe that I was craving beets because I needed iron (among other nutrients). My body knew before I did.
So back to my egg salad: I’ve been fairly active these past few days; I started training for a half marathon and I’ve eaten more vegan than usual; I wouldn’t be surprised if my body simply needed some animal protein or any of the other nutritional benefits of eggs. It’s funny how these things work! (Note: I do believe you can get all the protein you need from a plant based diet (which doesn’t stop me from craving meat, dairy and eggs from time to time ). I talk about it more in my Kiwi Sunflower Sprout Juice post).
As for replacing mayonnaise in egg salad, I resorted to the same substitutes I used for my No-Mayo Chicken Salad: Humus and Greek yoghurt as the main players and a few other ingredients to round it off.
We have thoroughly enjoyed our no-mayo egg salad with home made grain free pita bread (recipe will be posted soon!) and I hope you’ll enjoy it, too!
- 8 hard-boiled (organic) eggs
- ½ cup humus
- ½ cup Greek yoghurt
- 2 teaspoon prepared mustard
- ½ teaspoon cayenne pepper
- salt, pepper
- Chop eggs and place in a medium size bowl.
- In a small bowl, combine all remaining ingredients, then stir into chopped eggs.
- Refrigerate and serve chilled.