Classic Egg Salad

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$0.00 Cooking Fee
Serving Size: 3/4 cup
Diets: Dairy Free, Diabetes Friendly, Gluten Free, Keto, Lower Carb, Nut Free, Paleo, Postpartum, Pregnancy, Refined Sugar Free, Soy Free, Vegetarian, Whole 30
Recipe adapted from:
Mayumi Tavalero
Everything you'd expect in a classic egg salad! Serve over a green salad or use for an egg salad sandwich to make it a meal.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

For the hard boiled eggs:

  • Bring a large pot of water to a boil (large enough to accommodate all the eggs in a single layer).  As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. 
  • Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water.  Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.  

For the egg salad:

  • Roughly chop all hardboiled eggs and place into a large mixing bowl.
  • In a separate bowl, mix together mayonnaise, dijon and fresh lemon juice until well combined.
  • Gently fold the dressing into the eggs, adding in celery, chives, and salt & pepper as you mix. Taste and adjust seasoning as desired.

Cook Times

Active Prep30
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time30 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 18 egg hardboiled and peeled
  • 1/2 cup avocado oil mayonnaise Primal Kitchen recommended for soy free, Paleo, and Whole 30
  • 1 tablespoon Dijon mustard
  • 2 teaspoon fresh lemon juice fresh
  • 2 stalk celery finely chopped
  • 1/4 cup fresh chive finely chopped
  • 2 teaspoon sea salt more or less to taste or dietary restrictions
  • 3/4 teaspoon ground white pepper

Cooking Tools Required

5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

Nutrition

Calories: 116kcal | Carbohydrates: 1g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 601mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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