Egg Salad - Julie Buckley

Egg salad makes a wonderful lunch or a side for your next barbeque. Using mini cucumbers would make great low carb finger food too. Making homemade Aioli ensures you are eating good fats instead of processed vegetable oil.

Egg Salad Cucumber Cups

6 boiled eggs
3 rashers of bacon chopped and cooked until crispy
1 spring onion finely chopped
Cherry tomatoes chopped
2-3 Tbsp Aoli
1 cucumber quartered with the seeds scooped out to make 4 boats

Aioli

3 cloves of roasted garlic
1 large egg
1 tsp dijon mustard
Juice of half a lemon
1 tsp sea salt or himalayan salt
1 cup avocado oil or light olive oil

Cut the top off a whole head of garlic, drizzle with olive oil and roast in the oven for 30 minutes. Peel 3 of the cloves of garlic and place in a jug with the egg, mustard, lemon juice and salt and pepper. Blend with a stick mixer until combined. Slowly drizzle in the oil until the mixure thickens and the oil is incorporated.

Chop the eggs, tomatoes, spring onions and bacon mix through the aioli. Have a taste and check if you need salt and pepper. Spoon into the cucumber boats.

-Julie Buckley (Coach/Chef)
Diabetes Clinic New Zealand

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