Gluten-Free Gourmet
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| Ingredients |
Egg and cheese salad, an old favorite, is one of the perfect low-carb foods! This is one of the best I’ve tasted—creamy, flavorful, and fresh. Of course, we used free-range eggs from our backyard flock, for which there is no comparison!
The recipe is simple: First cube 8 hard-boiled eggs and 8 oz Swiss cheese.
Combine and pour over:
1 c. sour cream 1 t. lemon juice 1 1/2 t. mustard
1 t. horseradish 1/2 t. salt pinch ground cumin
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| Melt-In-Your Mouth Egg Salad |
The salad can be chilled in the fridge, even overnight, or eaten immediately. Serve on top of fresh lettuce, accompanied by tomatoes, watercress, dried fruit, or whatever you choose. Enjoy on a hot summer day like today--right now it's almost 100° here in Ohio!
4 comments:
Your eggs are so bright.
That's the home-grown chickens for you! :)
Looks delicious! Are those raisins on top?
Yes, and they were quite good too. See my other garnish suggestions also. :)
We actually cheated and had our salad in whole grain tortillas with lettuce.
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