Paleo Egg Salad is a healthy and delicious dish made with hard-boiled eggs, fresh veggies, and herbs. It offers a rich source of protein and healthy fats!
These Chick-fil-a Breakfast Bowls are another egg based, high protein recipe that's a great breakfast for dinner recipe!
Want more high protein recipes? Check out Meatzza or my Ground Chicken Pizza Crust both grain free pizza recipes full of protein!
🔍 Quick Look: Paleo Egg Salad
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: No cook time!
- 🕒 Total Time: 10 minutes
- 👥 Servings: 6
- 📊 Calories: ~420
- 🔥 Cook Method: Stove-top based
- 👩🍳 Main Ingredients: Eggs, Mayonnaise
- ⭐ Difficulty: Easy
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Why You'll Love this Recipe
- It's extremely easy to make and comes together super fast!
- It has all clean and real ingredients.
- There's so many ways to serve it!
Ingredients Needed
- Hard Boiled Eggs- Check out this page for how to make hard boiled eggs! I always go with hard (not soft or medium) boiled when making them for egg salad.
- Mayonnaise- To keep this recipe paleo, you'll have to make sure your mayonnaise is too! Almost all store-bought options contain soybean oil which is not paleo friendly. Make your own healthy mayo within seconds (literally) with my Whole30 Mayo recipe!
Substitutions and Variations
- Try throwing in other veggies along with or in place of the celery, such as shredded carrots or broccoli sprouts!
- Use any onion variety instead of red, or even shallots.
- Add fresh dill alongside of or in place of the fresh parsley.
- Omit the lemon juice if you don't have it, it's not a necessity, just helps the flavor!
- Add chopped bacon to the salad to make it extra delicious!
- Switch up the flavor-instead of mixing it with mayonnaise, try a dressing, such as this creamy Italian dressing!
- To lower the fat content and make it even higher in protein, substitute some blended cottage cheese or non-fat green yogurt for some or all of the mayonnase.
How to Make Paleo Egg Salad
- Step 1: Prep and chop all your ingredients, then combine everything into a medium sized mixing bowl and mix together.
FAQ's for Paleo Egg Salad
If you make the Whole30 Mayo I recommend, you may want to refrigerate it a bit before making it and putting it directly over the salad. This helps it thicken a bit.
If you used a different mayo that's low fat, it also may yield in a runnier egg salad. You need the fat to help keep it thick!
For a paleo option, use olive oil. It's definitely not the same but it's an option so it's not so dry.
You could also do Greek yogurt! This is not paleo but a good one nonetheless that keeps it
Absolutely! Make it all ahead of time and store it in an airtight container in the fridge for 3-5 days.
Suggested Serving Options
If you tried this Paleo Egg Salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Paleo Egg Salad
Equipment
- 1 chef's knife
- 1 Cutting Board
- 1 medium mixing bowl
- 1 wooden spoon
- set of Measuring spoons
Ingredients
- 12 hard boiled eggs
- 1 cup mayonnaise see above for a paleo option
- 1 tsp. mustard
- 1 celery stalk chopped
- 1 medium red onion chopped
- 1 tsp. salt
- 1 tsp. pepper
- ¼ cup parsley chopped
- 1 tsp. lemon juice
Instructions
- Place all ingredients in a medium sized mixing bowl and stir to combine.
Notes
- How to serve: Spread some salad over a slice of sourdough bread, and melt some cheddar cheese on top for an open faced egg salad melt!
- Make it your own: This recipe is very forgiving. Feel free to adjust the mayo-to-egg ratio based on whether you prefer a creamier or chunkier salad. There's no wrong answer.
- Dress it up: Add some chopped bacon, fresh chives, or sliced jalapenos!
- Paleo mayo: Click here for my Whole30 Mayo recipe!
Tara says
I love making this for lunches for the week!