Egg Salad a la Pimento

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Egg Salad a la Pimento

A great recipe for athletes because of the protein.  It is also wonderful for patients struggling with IBS.

  • 6 large Eggs
  • 1 4 oz jar Pimentos
  • 6 large Black olives, pitted
  • 1 tsp Yellow mustard
  • 1 TBS Newman’s Own Olive Oil & Vinegar Dressing
  • 1/4 tsp Garlic powder
  • 1/4 tsp Lemon pepper
  1. Cover eggs with water and bring to a boil on high for 7 minutes.

  2. Lower heat and simmer for 5 minutes.

  3. Run cold water over cooked eggs. Hit the end of the cooked egg on the counter until cracked and peel the shell off the egg.

  4. Place the peeled eggs on a paper towel and let cool for 10 minutes. Place into a airtight container and place in the refrigerator until ready to use. Will last 7 days in the refrigerator.

  5. Put eggs in a small bowl and chop.

  6. Add 1-4 oz. jar pimentos.  Mix well (the mushier you like it, the longer you mix it!)  If you prefer a chunkier egg salad, mix just enough to blend the ingredients together.

  7. Add 5-6 large, black olives, pitted.

  8. Add 1 tsp ground or yellow mustard.

  9. Add 1 TBS Newman’s Own Olive Oil & Vinegar Dressing, 1/4 tsp garlic powder, and the 1/4 tsp lemon pepper.  Mix well (again, to your preferred consistency.)

This fabulous egg salad recipe can stay in your refrigerator for up to 4 days (if it makes it that long!)

You can view the video of this recipe here:

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