EGG SALAD
Egg salad may seem like a dish best served with bread, but once you’ve been Paleo for a while, you start to find new and easier ways to enjoy the spread-ier types of meals out there. This comforting salad, with its mustard and pickle tang, is wonderful wrapped in a big leaf of lettuce or dipped into with celery sticks. My favorite way to enjoy egg salad, however, is scooped onto a huge bowl of field greens with a little bit of Balsamic Vinaigrette (here). SERVES 4
PREP TIME: 5 minutes
COOK TIME: 10 minutes
8 eggs
½ cup Homemade Mayo (here)
1 teaspoon yellow mustard
1 tablespoon dill pickle relish
Salt
Freshly ground black pepper
1 or 2 tablespoons sliced scallions, for garnish
- Place the eggs in a large saucepan with enough water to cover them. Bring the water to a boil, and boil for 10 minutes. Use a large spoon to transfer the eggs to a colander, and place under running cold water to cool. Peel and set aside until ready to make the salad.
- In a large bowl, mash the eggs carefully. Add the Homemade Mayo, mustard, and relish, and stir until well incorporated. Season with salt and pepper.
- Serve topped with a sprinkle of scallions.
VARIATION 1 EGG SALAD IN BACON BOWLS: Turn a muffin tin upside down, and cover the outside of each well with a slice of bacon. Bake at 400°F for about 10 minutes, or until the bacon is crispy. Remove the tin from the oven, cool, remove the bacon cups, and scoop egg salad into the cups.
VARIATION 2 NIÇOISE EGG SALAD: Mix the hardboiled eggs with a 5-ounce can tuna, 1 tablespoon finely chopped red onion, ¼ cup chopped cherry tomatoes, and ½ cup chopped cooked green beans. Serve over field greens or romaine lettuce.
PREP TIP: Every Sunday night I like to hard-boil a whole dozen eggs. I can eat them by themselves, add them to salads, or quickly whip up some egg salad. Add this to your weekly meal prep, and you’ll never have to think too hard about breakfast!
