Deviled Egg Salad

 

9 Hard Boiled Eggs, Peeled

1 tsp. Dijon Mustard

3 T. Mayo

2 T. Raw Almond Butter

1 T. Lemon Juice

½ tsp. Hot Sauce

¼ C. chopped Scallions

¼ C. chopped Celery

2 T. minced Shallots

½ tsp. Paprika

1 T. chopped Parsley

4 slices cooked and crumbled Bacon

 

Slice the eggs in half lengthwise. Carefully remove the yolks, place them in a medium mixing bowl, and mash them. Roughly chop the egg whites and set aside. To the hard boiled egg yolks, add the Dijon, mayonnaise, almond butter, lemon juice, and hot sauce. Mix until completely combined. Fold in the cooked egg whites, scallions, celery, shallots, half the paprika, and half the parsley. Divide into 4 portions, topping each with the crumbled bacon and remaining paprika and parsley. If you are preparing this dish in advance, store the dressing (the mustard, mayonnaise, almond butter, lemon juice, and hot sauce) and salad separately in airtight containers and toss together when you are ready to serve.

 

4 servings, 343 calories, 27g fat, 2g fiber