Eating clean? Short on time for meal prep? This is the perfect staple to my weekly meal planning. It takes MINUTES to prepare, and lasts all week.
As part of clean eating, salt is used sparingly. I like to substitute salt with fresh herbs, that way my taste buds are overpowered by the yummy freshness and flavor that comes from these herbs. You may have noticed, I use a lot of unrefined sunflower oil in my recipes. That is because Sunflower oil is high in the essential vitamin E and low in saturated fat. Because unrefined sunflower oil is less heat stable, it will retain more of its original nutrient content and flavor, and is well suited to dishes that require low- or no-heat. True to form, I have combined my 2 favorite ingredients in this recipe: Sunflower Oil and fresh dill.
INGREDIENTS:
1 dozen eggs
1/4 cup fresh dill – chopped
1/4 cup fresh chives – chopped
1/8 cup unrefined sunflower oil
1 tablespoon salt
pepper (optional)
DIRECTIONS:
Hard boil eggs. Once the eggs are finished boiling, set the pot under cold, running water and let the eggs cool off.
Peel eggs and place in food processor (this is quicker than using an egg slicer).
Add the rest of the ingredients and pulse until eggs are crumbly.
VOILA!
Chef’s Note: I like to eat my egg salad cold, so I refrigerate mine over night. This also lets the flavors marinate into the eggs..