Paleo/Zone Egg Salad

Makes Four 4block Zone meals & One 2block snack.

Ingredients:

1. 12 hard-boiled eggs
2. 6-7 pieces of bacon, crumbled
3. 1 medium red onion, chopped into small pieces
4. 6 tbsp. Nom Nom Paleo’s Mayo Recipe
5. 4 cups sliced red grapes
6. 1 bundle of scallions/green onions sliced into small pieces

Instr:uctions:

1. Cook and crumble the bacon
2. Hard boil the eggs
3. Chop the onion
4. Make your fresh mayo.
5. Wash and slice the grapes
6. Mix all ingredients together in a bowl, and add the mayo as a binder.
7. Divide the mix 4.5 different ways
8. Garnish with scallions and refrigerate.

These meals will be just short on carbohydrate blocks; you can enjoy them with a nice kombucha or “small” paleo treat for desert.

TIPS:

• The easiest way to cook bacon is to place it on a cookie sheet lined with aluminum foil. Cook it for 13-20 minutes in the oven on 400 degrees. The time depends on how thick the bacon is and how crispy you like it. For this recipe, I cook the bacon very crispy so that it is easy to crumble.
• Here’s how to make perfectly-cooked hard-boiled eggs that are never overcooked (eliminating the gray-green sulfur ring around overdone yolks) and are easily peeled:
  1. use a pin or thumbtack to poke a hole in the fat “bottom” end of each of the eggs. (By the way, you may have heard that super-fresh eggs aren’t the best for hard-boiling ‘cause they’re more difficult to peel; from my experience, that’s true. Try to use eggs that are at least a week old. But if you’re “stuck” with really fresh eggs – poor you! – the techniques I use will still help maximize the peel-ability of your eggs.) Make sure the needle goes just far enough to piece the shell. (Quick tip: It’s easiest to keep the eggs upright by leaving them in the carton while you poke ’em.)
  2. Gently place the eggs in a deep, medium saucepan and fill it with cold water. Make sure the eggs are in a single layer, and at least 1 inch below the surface of the water. For every 3 cups of water or so, add ½ teaspoon of baking soda. (The sodium bicarbonate’ll help the eggs separate from their shells, making them easier to peel.) Place the uncovered pot on the stove and crank the heat to high.
  3. Once the water comes to a rolling boil, set a kitchen timer for 1 minute. When the minute’s up, take the pot off the heat, cover it with a lid, and let the eggs sit in the hot water for 10 minutes. Set a timer – you’ll want to be precise about this!
  4. While you’re waiting, fill a large bowl with ice and water.
  5. Then, once the timer goes off, remove the eggs from the pot and transfer them to the bowl of ice water. Completely submerge the eggs in the ice water for 5 minutes.
  6. Then, fish the eggs out of the icy water, gently rap them against a hard surface to crack the shells, and peel each egg starting from the bottom end (where you poked the pinhole). Don’t wait until the eggs are completely cool – they should still be warm to the touch. The shells should come right off, with no fuss or muss.