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Egg salad recipe - Dr. Axe

Traditional Egg Salad Recipe

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


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.


  • 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


  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.


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


  • 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

Keywords: traditional egg salad recipe, classic egg salad