by Scott Groth 23 Comments
THISEGG SALADRECIPE IS: GLUTEN FREE, PALEO, PRIMAL, LOW CARB AND WHEAT BELLY FRIENDLY!
Simple and satisfying... always leading to a smile. Yum. Egg salad is just so good any time of the year. I know, in the winter it is always nice to have something warm, but for lunch this is a great option. The best part is that they are now selling perfect hard boiled eggs in the store, which makes this recipe a snap to put together. Today this was done, start to finish, in under 5 minutes. That's fast!
I like my egg salad in more of a rustic style with larger egg pieces. For me, it just tastes better this way. Also, since I'm gluten free and not eating bread, it seems to fill me up more if that makes any sense at all. If you were putting the more rustic style in a sandwich, the large chunks of egg might make a mess. Around here it either gets eaten straight out of the bowl or put into a romaine lettuce cup for a little added crunch and freshness.
For this recipe, I used store bought Olive Oil mayonnaise which isn't exactly paleo. I just didn't have time to make my own mayo today. Coming up will be a post on making Avocado Oil Mayo with Shallots. So, slap me on the wrist, but sometimes you just have to use what is on hand.
This egg salad recipe is different from the sea of egg salad recipes floating around in the ethos. I've always punched up the acidity with both dijon mustard and lemon juice to really knock out the flavors. With the fat in the mayo, the acid really peaks on your tastebuds. It's so good.
QUICK COOKING TIP:Celery seed is used in my egg salad recipe. It's really important to add it in. It adds a really powerful celery flavor instantaneously to the eggs and helps balance out the acids. It's pretty inexpensive at the store and can be used in all kinds of different salads where you would add in celery. It's delicious!
So let's get into this yummy egg salad recipe.
Yield: 4 servings
THE BEST EGG SALAD RECIPE
A rustic egg salad recipe. Easy to make, delicious to eat. Make this in under 10 minutes.
Prep Time15 minutes
Total Time15 minutes
Ingredients
- 12 Hard Boiled Eggs, sliced
- 4 Stalks Organic Celery, sliced lengthwise and chopped
- ½ Cup Mayo
- 1 teaspoon Celery Seed
- 1 teaspoon Kosher Salt
- 2 tablespoon Sliced Green Onion, just the green part
- 1 tablespoon Dijon Mustard
- 2 teaspoon Lemon Juice
- Fresh Cracked Pepper
Instructions
- In a bowl, combine all the ingredients. Mix well until the yolks have broken and incorporated with the mayo.
- Taste. Adjust Seasoning. Taste again.
- Serve in a lettuce leaf for a delicious lunch!
Notes
This recipe can be made ahead, but I wouldn’t recommend making more than a couple hours in advance. The salt will continue to make the celery weep (it is almost all water!) and the consistency will change.
Want to make the EASIEST HOMEMADE MAYO? There's even a video! It is so easy you'll never need to buy store bought mayo again.
Nutrition Information
Yield
4Serving Size
1
Amount Per ServingCalories 433Total Fat 37gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 25gCholesterol 571mgSodium 812mgCarbohydrates 5gNet Carbohydrates 4gFiber 1gSugar 3gProtein 20g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Nutrition information is supplied by NutriFox and are based on estimates only.
Final thoughts on the best egg salad recipe:
When I think about what makes something the best, it is really a subjective issue. This egg salad recipe is my best that people have always enjoyed. At my catering company, we made hundreds of pounds of this recipe and people kept coming back for more. Is it the best? Well, my taste buds seem to think so!
Thinking about some other great lunch options? Check out this super easy bacon avocado salad... or add some color to your day with my roasted beet salad with goat cheese. Love cheese and tomatoes with basil? This caprese salad recipe is simple and delicious.
If you have a favorite egg salad recipe that you would like to post up in the comments, please do so. Or, if you have any questions, give me a shout!
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About Scott Groth
Scott Groth has gone from a burned out, overweight executive to a professional food blogger, chef, low carb + keto enthusiast. His style is fun, fresh, and family-friendly. Learn more about Scott in his bio, discover the story behind this blog, and learn about his incredible low-carb journey.
Reader Interactions
Comments
Anonymous says
I have been absolutely loving your blog. The title was initially what drew me in, but I must say - your recipes are great. I love the idea of using lemon juice! My secret to tang is a dash of Worcestershire. You can check out my recipe at to see my own twist 😉Reply
Scott Groth says
Wow- your egg salad looks delicious!
Reply
Liz H. says
I've been sharing this recipe with all my friends for the last several months. I rarely comment on blogs, but really wanted to say thank you. We all love it.Reply
Scott Groth says
Hi Liz:
Wow, what a compliment! Thank you very much, it really is a delicious salad.
Have an excellent day in the kitchen!
ScottReply
Susan Dougan says
I made this tonite...cannot WAIT for dinner! This is a delicious recipe! Can't wait to try your fajita frittata recipe! Thank you for sharing!Reply
Scott Groth says
Hi Susan:
Thank you so much for taking the time to write, I truly appreciate it.
Hope you have a fantastic day in the kitchen!
ScottReply
Sarah says
Absolutely the BEST egg salad! Thx so much for the recipe!Reply
Scott Groth says
Hi Sarah:
It's the jam- right? I just made this last weekend for friends and everyone loved it. So simple too-
Thanks for reading and have fun in the kitchen!
Take care-
ScottReply
Jenny says
Terrific egg salad, full of flavor & textures. Fantastic recipe, thanks!Reply
Scott Groth says
Hi Jenny:
Thanks so much!! You just made my entire day bright!
Have an excellent afternoon-
Scott
Reply
Sheena says
Thank you for sharing this recipe. I followed your instructions then added 2 teaspoons of dill weed seasoning. This is super yummy!Reply
Scott Groth says
Hi Sheena,
I wasn't kidding when I said it's the best. Haha
Thank you for your compliments, I hope you'll try other recipes too.
Have a great day in the kitchen!
ScottReply
Mike in Mis’sippi says
Hi, I’m more of a lurker and don’t normally post on blogs, but I’ll admit this recipe is The Real Deal. We stumbled across it a couple years ago on Pinterest, and we still make it to this day. Follow the recipe! The second time we made it, we added more mayo than it calls for,, and it got all gloopy, so the proportions are perfect.
A great egg salad! Thanks so much for sharingReply
andie says
You are really a stand up guy to admit that the original recipe is just right. I am so SICK of people who post comments like k"it was really good, but I changed this, and I substituted that, etc.etc. I always think - well, if you have such great recipes, why don't you post your own.
Kudos, and I will try this recipe just as it is written!
Reply
Deborah says
Great recipe! I didn't change a thing and it was a hot with my family
Reply
Anonymous says
can you publish nutritional info
Reply
Scott Groth says
Hey there:
You can find the nutritional info at the end of the recipe.
Thank you and happy eating!
ScottReply
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