Six months ago was the first time I had eaten eggs in years. I thought they made my stomach worse. And I was quite content being vegan.

Cutting out gluten and yeast, and reducing my soy intake (at least a little), meant adding eggs back into my diet. Gluten and yeast show up in numerous vegetarian and vegan meat substitutes. And a girl can only eat beans and legumes so many days in a row.

So now I have welcomed eggs back into my diet, and my body loves it. My favorite way to eat eggs is hardboiled on a large spring greens or spinach salad. This egg salad recipe would be amazing exactly the same way.

I apologize for the lack of photograph. I made the egg salad as part of my preparation for a party. Time got the best of me and I was changing out of my yoga pants as my guests walked through the door, photo opportunity lost. Next time I make it, I will be sure to capture the sunny yellow hue next to the deep greens oranges and reds of a good varied salad. Promise.

Mayonnaise has never been my condiment of choice, so there was no grieving process over its loss when I cut out vinegar. Where mayonnaise would normally reside, here there is a combination of unsweetened soy yogurt, olive oil, and lemon juice. I promise you won’t notice or mind.

Ingredients: to feed a gathering
12 hardboiled eggs, chopped
8 tbsp unsweetened soy yogurt
5 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tbsp finely chopped shallots
1 clove garlic, minced
2 tbsp fresh ground mustard seed
several pinches of salt, to taste
several dashes of black peppers, to taste
1/4 tsp yellow curry powder, with turmeric

Directions:

1. combine all of the ingredients, except for the eggs
2. gently mix in the eggs until all of the ingredients are thoroughly integrated
3. serve chilled

This would be great on a salad, with carrot sticks, or on toast.

Enjoy.