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Apricot, Almond, and Kale Egg Salad

By September 3, 2017Recipes
Reading Time: 2 minutes

I try to add vegetables to everything I eat — even egg salads. Not only does this practice of eating my vegetables fill me up, but it adds a whole lot of extra nutrients, flavor, and texture to all my meals. It also stretches out the meal so I can serve more people or pack more lunches for the week.

Hard-boiled eggs are a great way to have a healthy protein snack handy, but this egg salad really takes it up a notch. The kale adds flavor and nutrition, while the apricots and almonds provide a special pop. Treat yourself to this one and see how easy it is to create something special for yourself.

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Apricot, Almond, and Kale Egg Salad

Hard-boiled eggs are a great way to have a healthy protein snack handy, but this egg salad really takes it up a notch. The kale adds flavor and nutrition, while the apricots and almonds provide a special pop.

Category Dinner, Lunch, Paleo, Salad, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Alma Schneider

Ingredients

  • 8 eggs
  • 1/3 cup dried apricots chopped (make sure they have no added sugar)
  • 1/3 cup sliced almonds toasted
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 cups raw kale washed and minced
  • 1/3 cups compliant mayo

Instructions

  1. Take the eggs and gently place in a sauce pan with enough water to cover by a few inches.
  2. Place over a high flame and when the water begins to boil, turn off the flame and leave the eggs in the covered pan for 5 minutes.
  3. While the eggs are cooking, wash the kale, take out the stems, and chop in a food processor or with a knife until the leaves are minced.
  4. After the 5 minutes, cool the eggs down with cold water and peel them all.
  5. Place the eggs in a very large bowl and start mashing with a fork.
  6. Add in the mayo, salt and pepper, and minced kale and stir until combined.
  7. Add in the apricots and nuts and stir until combined.
  8. Serve over salad greens or any way you enjoy egg salad!

Recipe Notes

Click here for an easy WLC-compliant mayo recipe.

Alma Schneider
Alma is a Licensed Clinical Social Worker, cooking coach, and food blogger. She is the founder of Take Back the Kitchen, a lifestyle program created to help people recognize and overcome common and unique obstacles to planning and preparing healthy meals. Alma provides demonstrations, workshops, and speaking engagements for individuals and non-profits, as well as for corporate wellness workshops, lunch and learns, and company retreats.

Alma has presented at TEDx and is the recipient of The American Red Cross award for Community Service. She has been featured on the Today Show, TV Land, CBS News and is a frequent contributor for CBS local.com, Diabetic Lifestyle, and Knowmore.tv. She has been featured in Family Circle Magazine, Family Fun Magazine, and numerous other websites and publications. Her syndicated recipe column appears in more than twenty print and online newspapers. Alma has been on the Whole Life Challenge for a year and a half and has never felt better.

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