Egg, Chicken or Tuna Salad Base

I use the same blend of mayo, mustard, and spices for my egg, tuna, even chicken salads. It's a quick and easy weekday lunch and having this dressing foundation keeps it simple - a good ratio of healthy fat to protein to nourish you, and something you can learn to mix up on auto pilot in 5 minutes when you're having one of those crazy days.


It only takes a few ingredients but the most important to choose wisely is your MAYO. Do your best to choose a mayo made with avocado, olive, or coconut oil. I love Chosen Foods Keto Mayo made with coconut oil and MCT oil or Thrive Market brand coconut oil mayo. it tastes the mildest (a lot of times, avocado oil mayo has a distinct taste). Basically - avoid vegetable oils. And if you want to know why, read this post!


Ingredients

  • 3 hard boiled eggs, 1 can of tuna or chicken (5 ounces)

  • 2 tablespoons mayo

  • 1/2 teaspoon mustard (I'm obsessed with Sir Kensington's spicy brown mustard - get it on Thrive Market!)

  • 1/2 tsp fresh lemon juice (watch out for seeds!)

  • 1 tbsp chopped Vidalia sweet onion or red onion (optional)

  • 1/4 teaspoon dried dill (feel free to explore other herbs here, or swap out for fresh if you have it!)

  • salt and pepper to taste

I like to mix the mayo, mustard, lemon juice, and spices up first - taste & adjust - and then mix in the protein. That's it! Easy breezy lunch in a hurry, double or triple to have it ready to go for the week or as a snack!

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