Egg Salad

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We’ve often struggled with lunchbox options, and were thrilled to introduce this clean option into our rotation. This delicious and easy to make recipe is more like one big deviled egg, compared to the typical egg salad. We try to serve this over a bead of mixed greens, wrapped in a lettuce wrap or served with raw vegetables for some fiber and avoid the possibly of protein fermentation in the gut. Unfortunately, egg sensitivities and egg allergies are becoming more and more common. If you fall into this category, you will absolutely want to avoid this dish. 

Nut Free, Soy Free, Corn Free, Gluten Free, Casein Free

Ingredients

8 Hardboiled Eggs
6-7 tbsp. of homemade* vinegar free mayonnaise, click here for recipe (adjust this measurement based on your preference)
1/4 – 1/2 tsp. of Himalayan Salt (adjust this measurement based on your preference)
1/4 tsp. Paprika
1/8 tsp Ground Mustard Seed
1/8 tsp. Ground Black Pepper

Instructions

Cool, peel and chop hard boiled eggs.  Place chopped eggs in a small to medium sized bowl with remaining ingredients. Adjust mayonnaise and salt measurements to your liking. Gently stir to incorporate all ingredients. Optional toppings include, sprinkled paprika, chopped chives or chopped parsley.  Serve immediately our chill prior to serving.