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I love a good egg salad. Or chicken salad. Or any salad for that matter. There’s just something about it that feels so comforting and filling to me.
Now, this recipe isn’t your traditional egg salad or tuna salad recipe. I’ve left out the mustard aspect and subbed in lemon juice to keep the flavors more fresh and light.
Also, I used my favorite products for this recipe, Vital Farms and Primal Kitchen, though I want to say that I completely understand these products can get pricy for your average egg salad recipe. But, if you can go for a cage-free egg at least half the time, I would call that a win. I think the mission behind Vital Farms and how they produce their eggs is something i’m willing to pay a little extra for… at least for this purpose.
I enjoyed this egg salad on a bed of fresh kale with a wedge of lemon spritzed all over. It was so delicious for lunches. Hope you all enjoy this recipe!
Boil all your eggs first. My rule of thumb is to put all the eggs in to your pot, bring it to a boil and then let it boil for 14 minutes. You will have perfectly hardboiled eggs every time!
While your eggs are boiling, you can chop up the veggies and put them in a bowl large enough to mix everything together. I also add in the sea salt and mayo at this time too. Set it aside until your eggs are done.
Once you have your eggs boiled for 14 minutes, I like to put mine in a strainer, run cold water over them so they are cool to the touch and then begin peeling right away. I have found this prevents the shell from sticking to the egg if they completely cool.
Once you have all your eggs peeled, cut them into chunks, toss in your bowl with the other ingredients and then you will need to gently fold everything together until properly combined. Then you can add your lemon juice and fold in until it is combined.
I sprinkled some paprika on my egg salad on top of a bed of greens, but this would be delicious on some crackers, eaten inside a bell pepper or in a whole wheat wrap!
xoxo Ashley
Ingredients
Directions
Boil all your eggs first. My rule of thumb is to put all the eggs in to your pot, bring it to a boil and then let it boil for 14 minutes. You will have perfectly hardboiled eggs every time!
While your eggs are boiling, you can chop up the veggies and put them in a bowl large enough to mix everything together. I also add in the sea salt and mayo at this time too. Set it aside until your eggs are done.
Once you have your eggs boiled for 14 minutes, I like to put mine in a strainer, run cold water over them so they are cool to the touch and then begin peeling right away. I have found this prevents the shell from sticking to the egg if they completely cool.
Once you have all your eggs peeled, cut them into chunks, toss in your bowl with the other ingredients and then you will need to gently fold everything together until properly combined. Then you can add your lemon juice and fold in until it is combined.
I sprinkled some paprika on my egg salad on top of a bed of greens, but this would be delicious on some crackers, eaten inside a bell pepper or in a whole wheat wrap!
I love egg salad on top of a beautifully ripe, sliced tomato. This recipe sounds fresh and perfect for a light lunch 🙂
Ohh yes! I will have to make this again when it’s tomato season 😀