Easy Egg Salad
Egg salad is such an easy recipe to make, and a great one to have in your emergency arsenal. This one includes dill pickles and smoked paprika for a change of pace from the standard egg salad.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 3 servings
- 6 Hard Boiled Eggs
- 1/4 cup Paleo Lime Mayo
- 1 heaping tsp Yellow Mustard
- 1/4 tsp Sea Salt
- 3-4 Baby Dill Pickles no added sugar
- Black Pepper optional, to taste
- Smoked Paprika optional, for garnish
In a pot large enough to hold your eggs, cover them with an inch of cold water. Add about a teaspoon of salt and a splash of white vinegar (this helps them peel easier). Cover the pot with a tight-fitting lid and bring to a boil over high heat.
Once the water comes to a boil, reduce heat to low and let simmer, covered, for 20 minutes.
Remove from heat, remove the lid, and run cold water into the pot for a few minutes to stop the eggs from cooking and to quickly cool them (so they're easier to handle). Alternately, you can pop them in the fridge until you're ready to peel/use them.
Assemble Egg Salad
Peel the eggs and rinse them.
Using either an egg slicer or your awesome knife skills, slice and dice the eggs into little pieces. Add to a mixing bowl.
Using a chopper or more knife skills, chop up the pickles into a relish. Add to the eggs.
Add in the mayo, mustard, salt, and black pepper (if using). Take a fork and mash it all together, making sure to break up any large pieces of egg.
Refrigerate until ready to eat (up to 1 week) or eat right away. Garnish with a sprinkle of smoked paprika (not required but always a good flavor booster).