Paleo Egg Salad

This easy, classic egg salad tastes something like my mom’s – except oh my, it’s so much more flavorful! Maybe that’s because the eggs are pasture-raised and organic, with bright orange yolks! Even better, it contains no mayo, so you have no more worries about packing it for lunch or picnics. Instead of mayo, it uses lemon juice, vinegar, and olive oil. This salad is especially tasty with Gluten-free Onion Herb Crackers. Serves 3

Paleo Egg Salad




    Boil the Eggs:
  1. In a medium saucepan with a lid, put the eggs and cover with cold water. Bring the water to a boil and turn down the heat to medium. Boil for 1 minute. Cover the pan and remove it from heat for 10 minutes. Then drain the water and plunge the eggs into cold water. Peel the eggs. Chill them if desired.
  2. Prepare the Salad:
  3. Mince the green onion and celery. Place them into a medium mixing bowl. Add celery seed.
  4. Slice the eggs into 1/2-inch chunks and place them into the bowl with the condiments.
  5. For the Dressing:
  6. Stir together in a bowl the lemon juice, vinegar, sweetener, mustard, olive oil, salt and pepper. Pour over the egg mixture and stir gently. Add salt and pepper to taste.
  7. Serve!
  8. Serve on a bed of greens.

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