I have made this twice, and eaten it thrice. Each time it was pure delight! Don't let the name frighten you away, give this recipe a try! The best thing about it? It's clean! It's just too good not to share. The recipe and the photo are from the March/April 2009 issue of Clean Eating Magazine.
10 hard-boiled egg whites, diced
½ cup onions, diced
½ celery, diced
8 Tbsp. avocado, mashed
1 Tbsp. Dijon mustard
1 tsp. paprika
½ tsp. ground black pepper
Pinch sea salt (optional)
In a bowl, combine eggs, onions, celery, avocado and mustard. Stir until well mixed. Add paprika, pepper and salt; stir to combine. Leftovers can be stored in refrigerator for 2 to 3 days; don't freeze.
How easy is that? Now, when I make it, I use onion powder and no celery because my kids won't eat it with real onions and celery. But, even with those modifications this is so tasty! I eat it wrapped in a whole wheat tortilla with some lettuce and a couple slices of tomato. Yum!