Paleo Egg Salad

This paleo egg salad is so creamy, delicious and couldn’t be easier to make! It is the perfect quick breakfast and makes a great meal prepped lunch. The hard boiled eggs, creamy base, and fresh herbs come together to create the best egg salad. I am truly obsessed and know you will be too. Plus if you make the hard boiled eggs ahead of time so that you can whip the salad up in under 5 minutes! Serve on warm toasted bread, in a wrap, or with crackers.

Paleo egg salad

Why You’ll Love It

  • This paleo egg salad is incredibly easy to make.
  • It is made with only a handful of ingredients.
  • Done in under 10 minutes.
  • Perfect breakfast for busy mornings,
  • It is high in protein and healthy fats.
  • Makes a great meal prep.
  • Is delicious on its own, on toasted bread, or in a wrap.
  • It is naturally gluten free, dairy free, and paleo
Ingredients for egg salad

Ingredients & Substitutions

  • Eggs. You will need 6 hard boiled eggs for this paleo egg salad.
  • Paleo Mayo. 1/4 cup of paleo avocado oil mayo is used. I love Primal Kitchen Foods or Chosen Foods mayo. For a vegan option use vegan mayo like this one here.
  • Dijon mustard. 1 tbsp of dijon mustard adds a slightly pungent spicy flavor. You can sub for spicy brown mustard.
  • Fresh herbs. Fresh dill and chives are use to add some more vibrant flavor to the egg salad.
  • Salt & pepper. Salt and pepper are used to taste.

How to Make Paleo Egg Salad

Step 1

Make the hard boiled eggs. Place your eggs in a medium/large saucepan and cover completely with cold water. On the stovetop, bring to a boil, uncovered, then as soon as the water boils, cover the pot and turn off the heat. Allow the eggs to sit like that for 15 minutes, then place eggs in an ice bath to stop them from cooking. Peel the eggs and then chop them into small pieces.

Step 2

Mix together ingredients. In a large bowl, mix together hard boiled eggs, mayo, dijon, dill and chives until combined. Add salt and pepper, to taste.

Step 3

Paleo egg salad

Serve & Enjoy! Serve the paleo egg salad on a warm slice of sourdough, in a wrap, or with almond flour crackers.

Expert Tips

  • Make the hard boiled eggs ahead of time to save yourself time when whipping up this paleo egg salad.
  • Use whatever method you prefer to make the hard boiled eggs. Here’s my tried and true method: Place your eggs in a medium/large saucepan and cover completely with cold water. On the stovetop, bring to a boil, uncovered, then as soon as the water boils, cover the pot and turn off the heat. Allow the eggs to sit like that for 15 minutes, then place eggs in an ice bath to stop them from cooking. Peel the eggs and then chop them into small pieces.
  • Don’t skip the fresh herbs! The fresh dill and chives add such great vibrant flavor to this egg salad.
  • Have fun with it! Throw in some paleo bacon and a dash of paprika. Add in jalapeno for a little kick. This recipe is a great base and is super versatile.

Frequently Asked Questions

What should I serve this paleo egg salad with?

I love serving mine or toasted gf bread or a bagel, in an almond flour wrap, or with almond flour crackers.

Can I make this without mayo?

Yes! You can use greek yogurt (this would make it no longer paleo) or mashed avocado.

How do I store it?

Store in an airtight container in the fridge for up to 4 days.

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Paleo Egg Salad

This paleo egg salad is so creamy, delicious and couldn't be easier to make! It is the perfect quick breakfast and makes a great meal prepped lunch. The hard boiled eggs, creamy base, and fresh herbs come together to create the best egg salad.
Servings 4 people
Prep Time 15 minutes
Cook Time 10 minutes
24 minutes

Ingredients

  • 6 eggs hard boiled
  • ¼ cup paleo avocado oil mayo
  • 1 tbsp dijon mustard
  • ¼ cup chives chopped
  • 2 tbsp fresh dill chopped
  • salt & pepper to taste

Instructions

  • Make the hard boiled eggs. Place your eggs in a medium/large saucepan and cover completely with cold water. On the stovetop, bring to a boil, uncovered, then as soon as the water boils, cover the pot and turn off the heat. Allow the eggs to sit like that for 15 minutes, then place eggs in an ice bath to stop them from cooking. Peel the eggs and then chop them into small pieces.
  • Mix together ingredients. In a large bowl, mix together hard boiled eggs, mayo, dijon, dill and chives until combined. Add salt and pepper, to taste.
  • Serve & Enjoy! Serve the paleo egg salad on a warm slice of sourdough, in a wrap, or with almond flour crackers.

Notes

  • Make the hard boiled eggs ahead of time to save yourself time when whipping up this paleo egg salad.
  • Use whatever method you prefer to make the hard boiled eggs. Here’s my tried and true method: Place your eggs in a medium/large saucepan and cover completely with cold water. On the stovetop, bring to a boil, uncovered, then as soon as the water boils, cover the pot and turn off the heat. Allow the eggs to sit like that for 15 minutes, then place eggs in an ice bath to stop them from cooking. Peel the eggs and then chop them into small pieces.
  • Don’t skip the fresh herbs! The fresh dill and chives add such great vibrant flavor to this egg salad.
  • Have fun with it! Throw in some paleo bacon and a dash of paprika. Add in jalapeno for a little kick. This recipe is a great base and is super versatile.
  • Store in an airtight container in the fridge for up to 4 days.

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