Best Egg Salad Ever

I feel like this week has flown by but moving in slow motion at the same time! It's always the moments i want to slow down that go too fast and the moments i want to speed up the seem to move at the speed of a turtle. None the less, I've finally made it to Friday! I love Friday for a number of obvious reasons however one of my favorite things about Friday is being able to work from home. I love being able to have full access to my kitchen which is typically stocked with my paleo friendly items rather than the office kitchen that is stocked full of wonderful tempting goodies! Thankfully up to this point I've avoided all temptation! I'm also excited because I finally was able to get back into the gym this week for Brazillian Jiu Jitsu class. I've been out for 3-4 weeks between being sick, injuring my rib, and work being so hectic! The soreness I feel today feels so rewarding. But now I'm hungry :)

Today for lunch I decided I wanted to make some egg salad. I don't like to brag, but I truly feel my egg salad is the best I've ever had. I always look to my mom in her cooking methods. Her flavor ideas always have been amazing and she's the one who taught me the tricks to the best egg salad ever..so why not paleo-ize it :)

Egg Salad Recipe: (recipe serves 2-3 people.. or great for leftovers! )
6 Eggs
1/3c Mayo (home made paleo)
1 Tbsp Dijon Mustard
1-2 Tbsp Balsamic Vinegar
Lemon juice
Onion powder
Dill
Salt/pepper

I start by hard-boiling 6 eggs.  Once they're ready (and cool enough to touch) I peal them and dice them. In the bowl I add my Paleo mayo, the dijon mustard and balsamic vinegar and stir around. The balsamic vinegar is really the secret ingredient in this dish that I truly believe takes the egg salad to the next level. Please note it does turn the color of the salad kind of an ugly yellow-brown color. If the color is too much of a turn off you can always buy white balsamic vinegar or possibly substitute apple cider vinegar or even white vinegar...my preference is for balsamic though..Once its nicely blended I add a squeeze of lemon juice..No more than a table spoon. Then I sprinkle onion powder to lightly dust the top of my mixture. I do the same thing but more liberally with the dill. Last add your salt and pepper and then mix everything together. Taste it make sure its to your liking and feel free to add any of the above ingredients to achieve it!!

Normally people enjoy their egg salad with chips or on a nice slice of white bread. Who needs that! I took a nice vine tomato and hollowed it out and stuffed my wonderful egg salad in there! Sprinkled a little dill on top and it was perfect!! I decided with the leftover inside of the tomato I could chop it up and add some cubed avocado, some minced onion and a little lemon juice and balsamic to pair perfectly with the dish.

Happy Friday everyone!!

Kim