Egg Salad

 
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Eggs!  Gotta love ‘em.  They’re low-cost, packed with nutrients, and can be prepared in so many ways.  This egg salad is usually in our fridge almost every week and our three year old has been enjoying it.  When I ask if he wants egg salad, he’d reply “with toast and beets!”  Beets??  Yeah, I know.  Crazy, right?  But hey, I’ll take what I can get with his veggie requests!  

 
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This egg salad recipe is pretty much a simpler version of deviled eggs—key word “simpler”—great news for all you busy people out there.  I don’t know about you but I am not wasting my time trying to peel an egg in hopes it comes out perfectly smooth.  I can for sure tell you though that it’ll be eaten in a second.  So I’d rather whip this sucker in a bowl and serve it sooner.  Especially for my little one, who’s trying to get in his high chair not long after I tell him it’s meal time and egg salad is on the menu.

You can eat this as a dip to your celery or cracker, on lettuce boats, on a toast, or make an egg sandwich out of it.  Unlike some deviled egg recipes, I don’t waste any egg yolk. Why waste such a great source of choline, healthy fats, and half of the whole egg’s protein?!  That’s worth feeding to my growing kiddo’s brain. 

 
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I also encourage you to use homemade mayo.  It tastes soooo much better in my opinion and it’s easier to make than you think. When I say “easy,” I’m talking dump all ingredients in a mason jar and with the help of an immersion blender, it’s done in ONE minute.  Ok, maybe two minutes.  Anyway, on to the recipe.  Enjoy! 

 
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Ingredients (Makes 4-6 servings)

  • 7 eggs

  • 3/4 tsp sea salt

  • 3/4 tsp paprika

  • 2 tbsp mustard

  • 5 tbsp mayo (click here for my homemade mayo recipe)

  • 2 tbsp chopped green onions (or an even mix of chopped freeze-dried red onions and freeze-dried chives)

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Directions

  • Hard boil the eggs for about 8-10 minutes.  Peel and slice eggs in half to separate the yolk and egg whites. Mash the yolks by hand and chop the egg whites separately, then place both in the same bowl.

  • Add all remaining ingredients to the same bowl and mix well.

  • Refrigerate until cool before serving.

Tried this recipe?  I’d love to see your creation so don’t forget to include me in your hashtags #PlayteFull

Bites, Gluten Free, Vegetarian, Whole30, Low CarbElaineegg, salad, keto, keto friendly, low carb, homemade mayo, breakfast, kid-friendlyComment