Yield: 2 people
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.
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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