Paleo Snacks

Paleo Egg Salad

Paleo Recipes recipes

This Whole30-friendly, make-ahead egg salad is going to become one of my summer BBQ staple side dishes. Like traditional deviled eggs, I start with hard-cooked eggs and pop out the yolks to make a smooth and tangy base. However, instead of carefully piping the sunshine-colored filling back into a bunch of halved egg whites, I…

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This Whole30-friendly, make-ahead egg salad is going to become one of my summer BBQ staple side dishes. Like traditional deviled eggs, I start with hard-cooked eggs and pop out the yolks to make a smooth and tangy base. However, instead of carefully piping the sunshine-colored filling back into a bunch of halved egg whites, I simply chop up the whites and add some herbs and flavor boosters to transform it into my favorite egg salad. It’s even simpler to make if you already have pre-cooked eggs in your fridge.

Ingredients:

  • 10 large eggs
  • 4 ounces bacon, chilled in freezer for 20 minutes
  • ⅓ cup homemade Paleo mayonnaise or Primal Kitchen Mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 large shallot, minced (about ¼ cup)
  • ¼ cup minced fresh Italian parsley leaves
  • 2 tablespoons minced fresh chives
  • 1½ teaspoons Diamond Crystal brand kosher salt (use ½ the amount if you’re using a fine grain salt)
  • ¼ teaspoon ground black pepper
  • lettuce leaves
  • ½ cup sprouts (optional)
  • sweet pepper

Instructions:

  1. old-fashioned way
  2. steamer
  3. pressure cooker
  4. this technique from Serious Eats

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