I’m supposed to be eating a roughly paleo diet for the moment.  No grains.  No beans or legumes.  (That means no peanut butter, too, because peanuts are a legume, not a nut.)  No dairy.  (Waah!)  Meat, eggs, veggies, fruits, and oils, pretty much.  Oh, and some nuts and seeds.

But the point is, I’m getting bored, especially of things that don’t take an hour to prepare.  (‘Cause, seriously, who has time for that 3+ times a day?)  So I decided to jazz up my egg salad a little this time.  (I’m not really a mayonnaise fan, so that plays into this whole thing, too.  I’m a Miracle Whip girl.  [If anyone knows of a homemade version of that, let me know; I’d love to paleo-fy it.]  So I have to make this taste less mayonnaise-y.)

Anyway, here’s what I put together:

Jazzed Up Egg Salad

Rachel Ramey

(I didn't measure anything, so these are guesstimates.)

Print Recipe Pin Recipe

Cuisine Gluten-Free, Paleo

Ingredients

  

• 2-3 eggs hard-cooked, peeled, & chopped
• about 1 Tbsp. mayonnaise I've been eating this because it doesn't have corn syrup or soybean oil.
• salt to taste
• pinch smoked paprika*
• 2-3 slices bacon cooked, cooled, & chopped (I use turkey bacon, actually.)*

Instructions

 

• Mix it all up and eat it. If your diet permits crackers, this would be good on some crackers. It's okay by the forkful, though.

Notes

*These are the ingredients that add the "jazz." Be sure your paprika is smoked. Regular paprika doesn't really taste like anything.