Egg Salad

Directions

1. Place the eggs in a saucepan with cold water; fill with water until the eggs are immersed.
2. Bring the water to a boil, and gently boil for about 12 minutes.
3. When finished boiling, immerse the eggs in ice cold water to stop boiling them.
4. Let the eggs cool while you prepare the mayonnaise.
5. Peel the shells off the hard-boiled eggs. I find tapping the bottom of the egg on the counter makes a good enough crack to then peel the shell off.
6. In a mixing bowl, add the eggs, and mash the eggs until they break up into small pieces.
7. Add all the remaining ingredients and blend well. Add sea salt and pepper to taste.
8. Store in the refrigerator for a few days.
9. Enjoy on gluten free bread

Notes

See Mayonnaise recipe here https://comfybelly.com/2009/02/homemade-mayonnaise/

Credit: comfybelly.com

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/