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 (5 ml) yellow mustard
1 tablespoon (15 ml) dill pickle relish
Salt
Freshly ground black pepper
1 or 2 tablespoons (30 ml) 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 (200°C) 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 (15 ml) 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!
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This egg salad mashes hard-boiled eggs with homemade mayo, yellow mustard, and dill pickle relish for a creamy, tangy spread with real comfort-food energy. Scoop it into lettuce leaves, dip celery sticks in it, or pile it onto a bowl of field greens. Fifteen minutes, start to finish.
Pro Tips
- Boil the eggs exactly 10 minutes and cool them under cold running water. The yolks stay creamy instead of turning chalky.
- Mash the eggs carefully rather than pulverizing them. Chunky egg salad has far more texture than a smooth paste.
- Hard-boil a dozen eggs every Sunday and this salad turns into a five-minute weekday lunch.
- The bacon bowl variation: drape bacon over the outsides of inverted muffin tin wells, bake at 400°F for 10 minutes, and scoop the egg salad into the crispy cups.
- The Nicoise variation: mix in a can of tuna, finely chopped red onion, cherry tomatoes, and chopped cooked green beans, and serve over greens.
Frequently Asked Questions
Is egg salad paleo?
With homemade mayo it is - eggs, mayo, yellow mustard, and dill pickle relish. Check the relish label for added sugar.
How long does egg salad keep?
Covered in the refrigerator for up to 3 days. Give it a good stir before serving since the mayo settles.
What should I serve with egg salad?
Wrap it in a big lettuce leaf, dip celery sticks into it, or scoop it onto field greens with a little balsamic vinaigrette.
Can I use store-bought mayonnaise?
You can, but read the label - most commercial mayonnaises are made with seed oils. Homemade mayo keeps it strictly paleo.
Recipe Card
Ingredients
Method
- 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.
