Egg salad can be a hit or miss! It can end up being loaded with way too much mayo or has way too many eggs. This egg salad is the perfect combination of both and it’s gluten-free and paleo!
A Savory and Simple Egg Salad
I always thought egg salad was somewhat complicated to make. I was wrong! The hardest part is boiling all the eggs because the next step after that is just chopping them up, adding the rest of the ingredients, and letting it chill.
Perfect for Lunch, a Picnic, or a BBQ
Egg salad is one of those classic summer recipes. This one is just lightened up and has a delicious peppery flavor to it (I love a peppery salad.)
Try this lightened up egg salad out! It might become your next go-to recipe.
Try This Recipe With:
- Labor Day Recipes (BBQ and desserts, too)
- Labor Day BBQ Recipes for Kids
- Summer BBQ Party Ideas for Kids
A yummy egg salad recipe that goes with anything! Serve it as a side to your BBQ or as a yummy sandwich for lunch.
- 6-9 hardboiled eggs
- 1/2 cup diced onion of your choice (I like to use red onion)
- 3 tbsp avocado mayo
- 2 tbsp dijon mustard
- salt and pepper to taste
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Hard boil 6 to 9 eggs, per your favorite method. I put the eggs in the oven at 350 degrees for 30 minutes then immediately transfer to cold ice water. Let eggs cool.
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While the eggs cool, finely dice the onion and celery. Set aside.
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Peel eggs and dice into small bite-sized pieces.
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Add mayonnaise and mustard. Mix thoroughly.
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Last, add the salt and pepper. Give it one good mix through so everything is combined. Enjoy!
