Paleo Egg Salad

There’s something about a bowl of creamy, sunshiny egg salad that feels instantly calming.

Imagine tender, perfectly cooked eggs folded into a silky, paleo-friendly dressing, speckled with crisp celery, bright herbs, and a hint of tangy mustard.

It’s a fresh, protein-packed classic that comes together in under 20 minutes—ideal for quick lunches, meal prep, or tossing into lettuce wraps on a busy weeknight.

This paleo egg salad is perfect for beginners and seasoned cooks alike, anyone craving simple, clean comfort without fuss.

I still remember a chaotic Monday when meetings ran late and energy was low; a batch of this in the fridge meant dinner was as easy as scooping, layering, and breathing a sigh of relief.

It shines for packed work lunches, after-workouts, picnic spreads, and last-minute guests. Ready to bring this dish to life?

Why You’ll Love It

• Delivers classic, creamy egg salad flavor with totally paleo-friendly ingredients
• Packs in protein and healthy fats for satisfying, lasting energy
• Comes together quickly with simple steps and minimal kitchen equipment
• Stays fresh for days, making it perfect for meal prep or lunches
• Serves flexibly in lettuce cups, on greens, or as a side

Ingredients

• 8 large eggs — use eggs a few days old for easier peeling
• 60 ml avocado oil mayonnaise — make certain it’s paleo-friendly (no seed oils or sugar)
• 15 ml Dijon mustard — check label for no added sugar
• 15 ml fresh lemon juice — freshly squeezed for best flavor
• 30 g red onion, finely minced — dice very small for subtle crunch
• 40 g celery, finely diced — adds crisp texture
• 15 g fresh chives, finely chopped — for mild onion flavor
• 2 g fine sea salt — adjust to taste after mixing
• 1 g freshly ground black pepper — grind just before using
• 1 g paprika (optional) — for light color and smoky note
• 10 g fresh parsley, chopped — for fresh herbal finish
• 30 g romaine or butter lettuce leaves — use as cups or a bed for serving

Step-by-Step Method

Boil the Eggs

Place eggs in a single layer in a saucepan. Cover with cold water by about 2.5 centimeters.

Set over medium-high heat and bring to a rolling boil. Watch closely so they don’t overboil. As soon as the water reaches a full boil, move quickly to the next step to avoid overcooking the yolks.

Rest Off the Heat

Cover the saucepan with a lid. Remove it from the heat immediately.

Let the eggs sit in the hot water for 10 minutes. This gentle carryover cooking helps set the whites and yolks evenly. Avoid peeking too often, which can release heat and affect cooking consistency.

Chill in an Ice Bath

Prepare a large bowl with ice and cold water while the eggs rest.

When 10 minutes are up, transfer eggs with a slotted spoon into the ice bath. Cool for 5 to 10 minutes until fully chilled. This stops cooking, prevents gray yolks, and makes peeling easier.

Peel and Chop the Eggs

Gently tap each egg on the counter to crack the shell. Peel under cool running water if shells stick.

Pat eggs dry with a paper towel. Roughly chop into bite-size pieces on a cutting board. Keep pieces fairly uniform for even texture in the final salad.

Mix the Dressing

In a small bowl, combine avocado oil mayonnaise, Dijon mustard, and lemon juice. Add sea salt and freshly ground black pepper.

Whisk until the mixture is smooth and creamy. Taste the dressing briefly and adjust salt or lemon juice before adding to the eggs.

Combine Eggs and Vegetables

Place chopped eggs in a large mixing bowl. Add finely minced red onion, finely diced celery, and chopped chives.

Distribute the vegetables evenly over the eggs. This helps them mix in smoothly with the dressing later. Keep the mixture loose and not compacted.

Fold in the Dressing

Pour the prepared dressing over the egg and vegetable mixture. Use a spatula or large spoon to gently fold everything together.

Avoid mashing unless you prefer a creamier texture. Make sure all pieces are evenly coated. Taste and adjust seasoning as needed.

Chill to Develop Flavor

Cover the bowl and refrigerate the egg salad for at least 10 minutes. This short rest allows flavors to meld and the texture to set.

You can leave it longer if preparing ahead. Stir gently before serving to redistribute dressing and ingredients.

Plate and Garnish

Arrange romaine or butter lettuce leaves on plates. Spoon the paleo egg salad on top of the lettuce.

Sprinkle with paprika for color and chopped fresh parsley for freshness. Serve immediately while chilled. Adjust portion sizes as desired for a light meal or snack.

Ingredient Swaps

• Use regular mayonnaise if not strictly paleo, or Greek yogurt (not paleo, but higher protein) if you tolerate dairy.
• Swap red onion with green onions or shallots, and celery with diced cucumber if celery isn’t available.
• Replace chives with any soft herb (dill, parsley, cilantro), and lemon juice with apple cider vinegar.
• For an AIP-friendlier version, omit black pepper, mustard, and paprika and boost flavor with extra herbs and a splash of coconut aminos.

You Must Know

– Make-Ahead – For fresher texture up to 3 days later, store the dressed eggs separately and fold in celery, onion, and herbs within 2–3 hours of serving.

Aromatics lose crunch and herbs darken over 24–48 hours; adding them late keeps the salad bright and crisp.

Serving Tips

• Spoon into lettuce cups or romaine “boats” for a handheld, grain-free wrap.
• Serve over mixed greens with sliced cucumbers and cherry tomatoes for a hearty salad.
• Pile onto halved avocados for a rich, low-carb lunch or appetizer.
• Use as stuffing for tomato halves or hollowed mini bell peppers for colorful bites.
• Serve alongside sliced radishes, carrot sticks, and cucumber rounds as a dip-style platter.

Storage & Make-Ahead

Paleo egg salad keeps well in an airtight container in the fridge for up to 3 days.

It’s ideal for make-ahead lunches; portion into single-serve containers over lettuce.

Freezing isn’t recommended, as eggs and mayo-based dressings separate and become watery and grainy once thawed.

Reheating

Paleo egg salad is best enjoyed cold; reheating can cause dryness and rubbery eggs.

If you must warm it slightly, use very low microwave power or a briefly warmed, turned-off oven.

Deviled-Egg Picnic Traditions

Even before I knew what “paleo” meant, deviled eggs were the first thing I’d scan for on a picnic table, their paprika-dusted tops glowing in the sun like small, familiar treasures.

I still remember paper plates bending under the weight of fried chicken, watermelon, and that one oval platter of eggs everyone pretended to ignore while secretly counting how many were left.

These days, I pack a chilled container of paleo egg salad instead, but I treat it the same way.

I spoon it into little lettuce cups, line them up in a shallow dish, and watch hands reach in, just like they did for deviled eggs.

The tart mustard, creamy yolks, and sprinkle of paprika keep that picnic nostalgia alive.

Final Thoughts

Give this paleo egg salad a try and see how easy it can be to whip up a fresh, protein-packed meal.

Don’t hesitate to tweak the add-ins and seasonings to make it perfectly your own.

Frequently Asked Questions

Is This Paleo Egg Salad Suitable for Whole30 or Keto Diets?

Yes, it suits both Whole30 and keto if your mayo’s compliant and sugar‑free. I picture you spooning it onto crisp lettuce, like I do on slow Sundays, savoring creamy bites and bright lemony crunch.

Can I Make This Egg Salad Without Any Mayonnaise at All?

Yes, you can. I whisk mashed avocado with lemon, mustard, and olive oil instead. It reminds me of quiet Sunday mornings, sunlight on the counter, and you and I sharing something simple, bright, and nourishing.

How Can I Safely Pack Paleo Egg Salad for School or Work Lunches?

You can pack it safely by chilling it overnight, spooning it into a small lidded container, then nestling that inside an insulated lunch bag with an ice pack—like tucking a cool little picnic into your day.

What Proteins Pair Best With This Egg Salad for a Larger Meal?

I love pairing it with grilled chicken or sliced turkey; they soak up the creamy richness. Sometimes I’ll nestle it beside seared salmon or crisp bacon, like a lazy Sunday brunch tucked into a weekday plate.

How Do I Scale This Recipe for a Crowd or Potluck?

I simply multiply everything by the number of guests divided by four; for 20 people, I’d use five batches. I chill it in big bowls, then mound generous scoops into lettuce cups on a sprawling platter.