Gut - Cucumber Egg Salad
4 cage free eggs
1 small english cucumber (or two tiny pickling cukes)
1 tablespoon mayo (made with real eggs and olive oil, no soy)
2 teaspoons mustard
1 tablespoon dill
1 teaspoon paprika
Sea salt and black pepper to taste
Place the eggs in a saucepan and cover with water. Bring the water to a boil over high heat and as soon as it’s a rolling boil, turn the heat off. Let the eggs sit for 8 minutes. Have another bowl of ice cold water ready to move the eggs into after the 8 minutes. Remove the eggs from the hot water with a slotted spoon and into the ice bath to stop the cooking. Let sit while you prep the other ingredients.
Chop the cucumbers into rounds and then halves if they’re tiny, or quarters if they’re larger.
Peel and cut the eggs, mashing them up in a bowl with the mayonnaise, mustard, paprika and dill. Sprinkle with a pinch of sea salt and black pepper, adjusting to your taste. Add the cucumbers and combine it all together. Serve on top of lettuce leaves, either as a “wrap” or just salad topping.