Here is another gut-friendly recipe for you! This egg salad, which I adapted slightly from The Real Simple Good Life’s recipe, is quick, easy and very nutritious! The best part? It’s also Paleo, Keto, Gluten Free, and completely dairy free!
There is no mayonnaise in this recipe, which can be a trigger for IBD sufferers, but I promise you – the egg salad is still creamy and delicious.
You can eat this as a quick lunch for yourself, but it’s great for the kids too!
Gut-friendly egg salad
Ingredients for 2 servings:
- 6 hard-boiled eggs
- 3/4 cup celery (this is high in fiber and substance, so if you’re in the early stages of healing, leave it out entirely – see below*)
- 1 tsp Dijon mustard
- 1/4 cup green onions (omit if sensitive)
- 1/4 cup plain coconut yogurt (this is the dairy-free option.) Kite Hill has a great coconut yogurt that goes well with this recipe.
- 1 tbsp fresh dill (make sure it is finely chopped or you can use dried dill)
- 1 tbsp extra virgin olive oil (for good fats)
- Fresh coriander (as much as you like)
- Salt to taste
Tips and Tricks: If you have one, you can cook the eggs very quickly using an Instapot! Just 6 minutes in the Instapot on the highest setting ensures a medium boiling point! Simply fill the Instapot with enough water to cover the eggs, set it to high pressure for 6 minutes, and release the quick release.
Directions:
- Boil all of your eggs
- Wash your celery (if using) with white vinegar and rinse.
- Chop the celery, green onions and dill (if using fresh dill) and place in a bowl.
- When the eggs are ready, peel them and add them to the bowl with your vegetables.
- Add coconut yogurt, olive oil, Dijon mustard and cilantro. Mash and mix with a spoon. Season with salt if necessary. If you do not eat it, always store it in the refrigerator.
- Add cilantro for spice and add a slice of avocado if desired.
Enjoy with my FAVORITE Zukkee Sourdough Bread that is gluten-free, dairy-free, and sugar-free! Unfortunately, this is only available in the US, but you can pair it with your favorite gut-friendly bread, an almond wrap, or on a sweet potato.
(c) Nanami Haruka
*When you are ready to test the celery, crack the stem about an inch from the tip and pull down along the stem to remove the “strings.” This is the most fibrous part. So if you remove the strings, celery is easier to digest. Then dice very small. Start with just a teaspoon or tablespoon of tiny diced stringless celery and see what your gut says!
Leave a comment if you decide to give it a try! I always welcome your feedback. 🙂
Linsy is Jini’s assistant. From a highly sensitive/reactive case of ulcerative colitis to a fully medical and surgical treatment using all-natural methods, Linsy truly understands first-hand the interplay of mind/body/spirit on the healing journey.
