Paleo Egg Salad
Equipment
- 1 Medium saucepan
- 1 large mixing bowl
- 1 Small bowl
- 1 Knife
- 1 Cutting board
- 1 slotted spoon
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 8 large eggs
- 60 milliliter avocado oil mayonnaise
- 15 milliliter Dijon mustard
- 15 milliliter fresh lemon juice
- 30 gram red onion finely minced
- 40 gram celery finely diced
- 15 gram fresh chives finely chopped
- 2 gram fine sea salt
- 1 gram black pepper freshly ground
- 1 gram paprika optional for garnish
- 10 gram fresh parsley chopped for garnish
- 30 gram romaine lettuce leaves or butter lettuce for serving
Instructions
- Place the eggs in a single layer in a medium saucepan and cover with cold water by about 2.5 centimeters.
- Bring the water to a rolling boil over medium-high heat.
- Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 10 minutes.
- While the eggs rest, prepare an ice bath in a large mixing bowl with cold water and ice cubes.
- Transfer the eggs to the ice bath with a slotted spoon and cool for 5 to 10 minutes until fully chilled.
- Peel the cooled eggs and pat them dry with a paper towel if needed.
- Roughly chop the eggs into bite-size pieces on the cutting board.
- In a small bowl, whisk together avocado oil mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper until smooth.
- Add the chopped eggs, red onion, celery, and chives to the large mixing bowl.
- Pour the dressing over the egg mixture and gently fold until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Refrigerate the egg salad for at least 10 minutes to let the flavors meld.
- Serve the paleo egg salad on top of lettuce leaves and garnish with paprika and chopped parsley before serving.
Notes
For best results, use eggs that are a few days old for easier peeling, and cool them quickly in an ice bath to prevent a gray ring around the yolk. You can customize texture by mashing some of the eggs for a creamier salad or keeping all the pieces chunky, and adjust crunch with more or less celery and onion. Ensure your mayonnaise is truly paleo (avoiding seed oils and added sugars), or make your own with avocado oil and lemon juice. This salad keeps well in an airtight container in the refrigerator for up to 3 days, making it ideal for meal prep, and it’s easy to vary by adding diced pickles, cooked bacon, or herbs like dill as long as they fit your paleo approach.
Tried this recipe?Let us know how it was!