Ingredients
Equipment
Method
- Use fully cooked, cooled hard-boiled eggs. Peel them and chop them into small pieces. Put the chopped eggs in a mixing bowl.
- Add the amount of finished homemade mayonnaise listed above. Use a spoon or fork to lift and turn the eggs through it until lightly coated. Some yolk will soften into the dressing; stop while pieces of white and yolk are still visible.
- Add the finely chopped parsley and finely diced red onion. Fold them through the eggs gently.
- If using them, add the chopped, drained fermented pickle and the fresh dill in the amounts listed above. Fold gently, taste a small forkful, then add sea salt and ground pepper to taste.
- Serve in bowls or lettuce leaves once raw greens are tolerated and diarrhea has cleared. If you are not serving it right away, cover the salad and refrigerate it promptly. Keep it cold until serving.
Notes
This recipe serves two to four; a doubled recipe serves four to eight. The mayonnaise is prepared separately, then measured from the finished jar. Fermented pickle and dill are optional.
Full GAPS after all the ingredients, including raw onion and herbs, have been introduced and tolerated. Wait until diarrhea has cleared before serving raw vegetables; lettuce leaves are a serving option once raw greens are tolerated.
Cover and refrigerate promptly at 40°F (4°C) or below. Keep the salad cold until serving. Prepare the amount you plan to serve, and keep the eggs and mayonnaise refrigerated before mixing.
The personal beliefs, opinions, philosophies, and/or views shared in this recipe are solely based upon my own GAPS experience and may not align with nor reflect the views of GAPS or Dr. Natasha Campbell-McBride, or the content in Dr. Natasha’s GAPS books, podcasts, blog posts, social media posts, or training courses.