This egg salad takes the picnic classic in a briny, Mediterranean direction: chopped hard-boiled eggs folded with sliced black olives, sharp white onion, and creamy paleo mayonnaise. A little Dijon and apple cider vinegar keep it lively, with garlic powder rounding everything out. Scoop it onto tomato slices, zucchini ribbons, or lettuce leaves.
Egg Salad
12 large hard-boiled eggs, peeled and chopped
1 cup (240 ml) pitted black olives, sliced
½ cup finely chopped white onion
¼ cup Paleo Mayonnaise (see recipe)
1 tablespoon (15 ml) Dijon mustard
1 teaspoon (5 ml) apple cider vinegar
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
- Combine all the ingredients except the salt and pepper in a medium bowl and mix well.
- Add salt and pepper, to taste.
- Serve on tomato or zucchini slices or lettuce leaves and sprinkle with additional pepper.
NOTE: Store-bought hard-boiled eggs are a huge time-saver.
Pro Tips for Success
- Store-bought hard-boiled eggs are a huge time-saver here - with them the salad comes together in five minutes flat.
- Finely chop the onion. Raw white onion is sharp, and small pieces give you an even bite instead of sudden hot chunks.
- Fold gently with a big spoon instead of mashing. You want distinct pieces of egg white, not a paste.
- Serve the salad on thick tomato slices, zucchini ribbons, or lettuce leaves for a grain-free lunch, and crack extra pepper over the top.
- Chill the salad for 20 minutes before serving so the flavors meld - the garlic powder and vinegar taste sharp right after mixing.
Frequently Asked Questions
Can I make egg salad ahead of time?
Yes - it keeps for up to 3 days in an airtight container in the fridge. Store it separately from the tomato or lettuce base and assemble just before eating.
Is this egg salad paleo?
It is, as long as your mayonnaise is paleo-friendly with no added sugar or non-compliant oils. Everything else is eggs, olives, onion, mustard, and vinegar.
What should I serve with egg salad?
Thick tomato slices, zucchini ribbons, or lettuce leaves make grain-free scoops. It also sits nicely alongside a simple green salad.
Can I leave out the black olives?
You can, but they bring the briny contrast that makes this version distinctive. If you skip them, add a little extra Dijon or vinegar for punch.
Recipe Card
Ingredients
Method
- Combine all the ingredients except the salt and pepper in a medium bowl and mix well.
- Add salt and pepper, to taste.
- Serve on tomato or zucchini slices or lettuce leaves and sprinkle with additional pepper.
