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Egg Salad

This is gluten free and high calorie.  It’s adapted from the cobb egg salad recipe from

3 Tbsp. whole milk plain yogurt

3 Tbsp. all natural olive oil based mayo

1/4 tsp garlic powder

1/4 tsp ground pepper

1/4 tsp sea salt

8 hard boiled eggs

1 avacado cubed

2 slices of bacon cooked and crumbled

1/4 cup crumbled blue cheese


1. combine yogurt, mayo, garlic, pepper and salt in a bowl

2. Halve eggs and discard 4 of the yolks, add whites and remaining 4 yolks to the bowl and mash to desired consistency.  Add avacados, bacon and blue cheese by gently stirring in.

Top gluten free crackers or make an egg salad sandwich with gluten free bread or a wrap.

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