When I tell people that I have a dairy allergy, they often ask if I can
have eggs. I wondered that myself when I was first diagnosed. There is
often a misconception that eggs are a dairy product because they are
found in the dairy section of a grocery store alongside milk, cream,
butter and cheeses. Since they are not the by-product of a cow however,
they are not considered dairy.
Now, I eat them with reckless abandon. Ok not that often, but I have
re-discovered their potential as a great breakfast, lunch, and dinner
option. I found myself hankering for a tangy egg salad sandwich the
other day, but was pressed for time in between preschool drop-off,
errands, and kindergarten pick-up. So, here is a very quick and very
easy gluten and dairy free egg salad recipe.
4 hard boiled eggs
1/4 cup Hellman's Real Mayonnaise
1/4 cup chopped celery
1 tsp French's yellow mustard
Sea salt to taste
Pepper to taste
Chopped parsley for garnish
Remove the shells from the 4 hard boiled eggs. Chop eggs and set aside.
In a medium bowl, mix together mayonnaise and mustard. Add chopped
celery and mix well. Gently add chopped eggs and season with salt and
pepper to taste. Sprinkle with chopped parsley as garnish.
I like to enjoy this salad with a few leaves of spinach on a toasted "Food for Life" gluten free brown rice english muffin.