There's one thing that I will always hold close to my heart: mayo. Mayo based salads are such a comfort food, and growing up in the south, our picnics and cookouts were chuck full of casseroles and salads conceited of this creamy condiment. Tuna salad, potato salad, ham salad, broccoli salad, you name it- the base was mayo. A lunch favorite of mine recently has been a simple, delicious egg salad, that packs protein, crunchy veggies, Primal Kitchen Foods avocado oil based mayo (a much healthier option!) and Teeny Tiny Spice's Oaxacan Adobo, for a kick of spice.
To make this, you will need:
2 tbsp Primal Kitchen Foods Mayo
1 stalk of celery, diced
2 small pickles, diced
Optional: 2 tbsp diced onion
and 1 tsp Teeny Tiny Spice Oaxacan Adobo
After hard boiling and peeling your eggs, chop them finely and add to a medium sized bowl. Stir in celery, onion, and pickles, then top with the mayo, mixing until evenly covered. Next sprinkle in some salt, pepper, and Teeny Tiny Spice's Oaxacan Adobo or spice of choice, and cool in the fridge for a couple of hours.
Easy peasy. Enjoy!
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