Egg salad with tomato and cucumber

INGREDIENTS

• Egg Salad:
• 8 eggs
• 3 green onions, finely chopped
• 2 celery stalks, finely chopped
• 2-3 radishes, sliced
• 8 Bibb or butter lettuce leaves
• ½ cup homemade Paleo mayonnaise
• 1 tbsp lemon juice
• 1 ½ tsp curry powder, or more to taste, optional
• Sea salt & freshly ground black pepper

• Tomato and Cucumber Side:
• 2 tomatoes, diced
• 1 cucumber, diced
• 1 ½ tbsp olive oil
• 1 tbsp red wine vinegar
• Sea salt and freshly ground black pepper

  PREPARATION

• Place eggs in a small pot and fill with cold water just until the eggs are fully covered, lightly salt the water and heat on high heat until the water begins to boil.
• Set a timer for 8 minutes and let the eggs boil, do not cook the eggs in the boiling water any longer than 10 minutes.
• Once the timer goes off quickly rinse the eggs under cold water or place them in an ice bath, once cooled, peel and chop the eggs.
• Place eggs in a bowl and combine with green onions, celery, mayo, lemon juice, curry powder if using, and season generously with salt and pepper.
• Combine all of the ingredients for the tomato and cucumber side, season to taste with salt and pepper.
• Divide egg mixture amongst lettuce leaves and top with radishes, serve with side of tomatoes and cucumbers.