I looove egg salad but sadly I don’t love that one of the key ingredients in most egg salad recipes, mayonnaise, is typically laden with seed oils. In the past you’ve heard me talk about eliminating “inflammatory” and “hydrogenated oils” for skin health, both of which are under the now popular umbrella term: “seed oils”
You’ve likely heard people talk about avoiding seed oils but if you haven’t, this is the reason I do: Seed oils cause inflammation in the body and are linked to premature aging, hormone imbalance, weight gain, acne, depression, and disease. Yuck. Pass.
Oils/fats I consume instead:
Avocado oil (on occasion and only from brands I trust)
2 large avocados, diced
2 hard boiled eggs, diced or grated
1 tbsp red onion, finely chopped
1 tbsp dill, chopped
1 dill pickle, diced
1 tbsp dill pickle juice
2 tbsp dijon
1 tsp salt
½ tsp pepper
In a small bowl, mash ½ of your avocado. Add dill pickle juice, spicy mustard, and salt and pepper and stir to combine. Gently fold in your remaining avocado, grated egg, red onion, dill, and dill pickle.
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