- 6 hard boiled eggs, mashed
- ½ cup paleo mayo
- ¼ cup chopped celery
- ¼ cup sprouted pecans
- 1 tablespoon each: chopped onion, dill and parsley
- sea salt and pepper to taste
- Chop eggs, celery and pecans.
- Combine all ingredients together.
- Serve chilled.
There are dishes that deserve a healthier makeover, like chicken marsala. But then there are the classics. You know, the kind that conjures up memories of cookouts, family dinners and times spent with family and friends. Some of these, naturally, involve the mighty egg.
Are you aware of the many health benefits of eggs, particularly antibiotic-free, organic and free range? It has so many nutrients that can fight disease plus keep you full for hours.
When I decide to make egg salad, I often stick to my favorite tried-and-true recipe. This traditional egg salad has no fancy ingredients or healthy hacks. But it’s the type of recipe that’ll make guests ask for the recipe.
Sometimes, like with this egg salad, there’s just no messing with a good thing.
Begin by preparing your hard-boiled eggs and then mashing them. Using a fork after placing the eggs in a large bowl makes this super easy. Once the eggs are mashed, mix all the ingredients together in a bowl. That’s it — you’re done! This egg salad is delicious on gluten-free toast or served over a bed of greens.
I encourage you to get creative with it, too. Try it for breakfast instead of your usual scrambled eggs, or add some other fixings and turn it into an egg salad burrito. However you eat this traditional egg salad, it will not disappoint.
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