Egg Salad
This easy Healthy Egg Salad is simple to make with hard-boiled eggs, creamy avocado and makes the perfect nutritious breakfast, lunch or snack that you can throw together in 15 minutes. Full of protein and sure to hit the spot whether you add it to your salads, stuff it into a sandwich or devour it with a spoon! Vegetarian, paleo, low-carb and keto with Whole30 options.
Ingredients
- 6 large eggs
- 2-3 tbsp red onion finely diced (rinse or soak in cold water for 1-2 minutes to remove some of the harsh bite if preferred)
- 1 celery rib finely diced (about ¼ - ⅓ cup)
- 1 small avocado finely chopped
- 1 tbsp finely chopped spicy dill pickles we like Bubbies - use regular dill pickles if you prefer no heat, capers work too
- 2 tbsp vegan mayo you can also sub with Whole30 compliant avocado oil mayo, dairy-free Greek-style yogurt (regular Greek yogurt works too if not dairy-free for added protein), dairy-free sour cream (or regular if not dairy-free) or even hummus
- 2 tsp Dijon mustard
- 1 tbsp fresh chives chopped, (may sub with green onions if preferred)
- 1 tbsp chopped fresh dill
- 2 tsp chopped fresh parsley
- 1 tsp lemon juice
- Fine sea salt or kosher salt to taste
- Ground black pepper to taste
For the optional sandwich
- Sandwich Bread of choice lightly toasted (gluten-free / grain-free as needed)
- Dairy-free or regular butter / ghee for spreading
- Butter / bibb lettuce and a few baby spinach leaves
Instructions
To boil your eggs (if you don't already have hard-boiled eggs on hand)
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Place eggs in a medium pot and fill with cold water enough to cover the eggs by 1 inch. Bring to a boil, then cover the pot and turn the heat off. Let the eggs cook, covered, for 10 to 15 minutes, depending on your desired done-ness..
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Transfer the eggs to a bowl of ice water (ice water bath) and let them sit for 6-10 minutes to stop the cooking process.
For the egg salad
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Gently peel the hard-boiled eggs then use an egg slicer or a sharp knife to dice into chunks or your preferred chunkiness. Add to a large mixing bowl.
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Prepare the vegetables by chopping the red onion, celery, avocado, pickles, fresh herbs and add to the bowl.
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Add the mayo and mustard then squeeze in the lemon juice and season with salt and black pepper. Stir to combine. Taste and adjust seasonings / mayo / mustard as needed.
Serve in your favorite salads, in lettuce wraps or a sandwich or store any extras in the fridge in an airtight container for up to 3 days.
To make the optional sandwich (as seen on our Instagram / TikTok video)
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Toast sandwich bread slices in a toaster or on a pan until lightly golden. Spread a little bit of butter on both pieces, then add a few pieces of lettuce and baby spinach to each slice. Top the bottom half with some egg salad. Close the sandwich with the top slice, then press down gently. Cut the sandwich into halves and enjoy.
Recipe Video
Recipe Notes
Don't leave egg salad at room temperature for longer than 2 hours. Refrigerate leftovers in an airtight container for up to 3 days.