Traditional Egg Salad Recipe

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.

How to Make Egg Salad

In a medium-sized pot, place the eggs on the bottom and fill over halfway with water. Bring to a boil. Once boiling, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for 12 minutes.

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Remove the eggs from the hot water and place in a bowl with cold water and ice. Let it cool for 5 minutes. Remove the eggs from the cold water and peel, carefully. Begin each egg by cracking the top with the back side of a spoon.

Next place the hard boiled eggs into a mixing bowl and begin mashing them. Using a fork after placing the eggs in a large bowl makes this super easy.

Once the eggs are mashed, add the rest of the ingredients together and mix in the 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.

Traditional Egg Salad Recipe

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• Author: Dr. Josh Axe
• Total Time: 22 minutes
• Yield: 4 1x
• Diet: Gluten Free

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Description

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.

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Ingredients

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• 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

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Instructions

1. In a medium-sized pot, place the eggs on the bottom and fill over halfway with water. Bring to a boil. Once boiling, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for 12 minutes.
2. Remove the eggs from the hot water and place in a bowl with cold water and ice. Let it cool for 5 minutes.
3. Remove the eggs from the cold water and peel, carefully. Begin each egg by cracking the top with the back side of a spoon.
4. Chop eggs, celery and pecans.
5. Combine all ingredients together.
6. Serve chilled, on your favorite slice of bread or between two of them.

Notes

This egg salad is delicious on gluten-free toast, fresh wheat berry bread or served over a bed of greens.

• Prep Time: 10 min
• Cook Time: 12 min
• Category: Lunches, Salads
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 120 g
• Calories: 261
• Sugar: 2.5g
• Sodium: 288mg
• Fat: 22.3g
• Saturated Fat: 4.3g
• Unsaturated Fat: 8g
• Carbohydrates: 4.7g
• Fiber: 0.8g
• Protein: 10.2g
• Cholesterol: 290mg