This recipe provides the guidelines for making the Classic Egg Salad, which is extremely paleo at heart. Focused on protein-rich eggs, this dish makes an easy, healthy lunch, whether you are at home or at the office. The combination of creamy eggs, crunchy celery, and tangy onion is great in a lettuce wrap.
Classic Egg Salad
- 6 Eggs
- 1/4 cup Red onion (finely diced)
- 1 Stalk celery (finely diced)
- 2 Green onions (chopped)
- 1/4 cup Paleo mayonnaise
- 2 tsp Dijon mustard
- Salt and freshly ground pepper (to taste)
Place the eggs in a saucepan and add enough cold water to cover them by an inch. Bring the water to a boil and then remove the pot from heat and cover. Let stand for 10 minutes and then place the eggs into a bowl of ice water for 1-2 minutes.
Crack and peel the shells off the eggs.
Separate the yolks from the egg whites. Discard half of the egg yolks and place the remaining ones into a small bowl.
Stir together the egg yolks, mayonnaise, mustard, salt, and pepper.
Finely dice the egg whites.
Place them in a separate bowl along with the red onion, celery, and green onions and stir to combine.
Stir in the mayonnaise mixture. Serve garnished with additional green onions if desired.
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