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Rated 5.0 stars by 1 users
Lunch
American
Boro Team
4
10 minutes
25 minutes
A creamy, herby egg salad made with fresh parsley, chives, and a hint of Dijon mustard—perfect for sandwiches, wraps, or a light meal on its own.
6 eggs, room temperature
¼ cup red onion, finely diced
¼ cup avocado oil mayonnaise
1 tablespoon Dijon mustard
2 tablespoons parsley, finely diced
2 tablespoons chives, finely diced
1 teaspoon lemon juice
kosher salt and freshly ground black pepper, to taste
Boil the eggs for 12 minutes then transfer them immediately to an ice bath for at least 15 minutes.
Peel and chop the eggs to your desired chunky-ness.
In a large bowl, combine chopped eggs with all other ingredients and mix until well combined.
Serve and enjoy!
A hearty, comforting casserole with tuna, rice, peas, and onions baked in a rich, creamy curry sauce—perfect for a cozy weeknight dinner.
A hearty, comforting casserole with tuna, rice, peas, and onions baked in a rich, creamy curry sauce—perfect for a cozy weeknight dinner.
A wholesome low-carb twist on pasta night—spaghetti squash baked twice with butter, nutritional yeast, herbs, and hearty pasta sauce.
A wholesome low-carb twist on pasta night—spaghetti squash baked twice with butter, nutritional yeast, herbs, and hearty pasta sauce.
A hearty and flavorful chickpea curry simmered with onions, garlic, ginger, spices, coconut milk, and fresh cilantro—perfect with rice or chapatti.
A hearty and flavorful chickpea curry simmered with onions, garlic, ginger, spices, coconut milk, and fresh cilantro—perfect with rice or chapatti.