Loaded Egg Salad With Tuna

Prep Time 5 minutes Cook Time 00:15 Total Time 0:20 Yields 6

Ingredients

  • 8 hardboiled eggs (see notes)
  • 2 cups spinach, sautéed and cooled
  • 1 onion, sliced, caramelized, and cooled (see notes)
  • 1 can Genova tuna in olive oil, liquid removed
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced scallions, more for garnish
  • 1/3 cup good quality mayo, more as needed
  • 2 teaspoons dijon mustard, more to taste
  • 2 teaspoons lemon juice, more to taste
  • 1 teaspoon lemon zest
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon black pepper, more to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika, more as garnish
  • 1 head bibb lettuce, washed
  • 1 Avocado, for garnish

Directions

  1. Chop eggs and place in a large mixing bowl along with the rest of the ingredients.
  2. Using a spatula, mix well. Taste and adjust ingredients as needed.
  3. Place in a serving bowl.
  4. Carefully remove the leaves from head of lettuce. Place a generous scoop of egg salad into the lettuce and devour. You can top with a sprinkle of paprika, slices of scallion, and avocado!

Recipe Notes

  • *How to harboil eggs in an Instant Pot: Place 1 cup of water in your pressure cooker and add in a steamer insert. Place one layer of eggs onto the insert. Cover the Instant Pot. Click manual and set for 7 minutes on high pressure. After 7 minutes, release the quick release valve. Open the lid and using tongs place the eggs in a large bowl filled with ice-water. Gently peel off shell and store in the fridge until ready to use.
  • **How to steam hardboil eggs on the stovetop: Place 1-inch of water into a pot lined with a steamer insert. Cover and bring to a boil over high heat. Add eggs and cook for 11 minutes. Remove eggs and place in a large bowl filled with ice-water. Gently peel off shell and store in the fridge until ready to use.
  • ***Caramelized onions: In a skillet heat 1 tablespoon of grass-fed butter with onions. Sauté on medium-low heat until onions begin to caramelize and brown, but not burn. Yields about 1 cup of caramelized onions.
© 2017 Lexi's Clean Kitchen. All rights reserved.