Description
The Best Egg Salad – a creamy & delicious egg salad recipe that is perfect for a nice, light lunch or dinner! Whole30/Paleo-friendly and naturally gluten-free and dairy-free!
Ingredients
Scale
- 8 hard boiled eggs, peeled & diced
- 1/2 cup dill pickles, chopped
- 1/2 cup celery, thinly sliced
- 1 tablespoon pickle juice (more as needed)
- 1/2 cup mayo
- 1 teaspoon dijon mustard
- 1 teaspoon yellow mustard
- 1/2 teaspoon celery salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt, more to taste
Instructions
- Combine ingredients in a medium mixing bowl.
- Stir to combine.
- Taste and add any additional salt or pickle juice, as desired.
- Serve immediately as-is, in a lettuce cup or in a sandwich.
Notes
- Mayo – to keep recipe paleo/Whole30 check ingredients on the mayo you use! I like using my homemade mayonnaise (which is paleo/Whole30).
- Dill Pickles/Whole30: Here is a nice little article about what pickle brands are Whole30!
- Storage: store in an airtight container in the refrigerator for 3-5 days.
- Serving Suggestions: serve plain, in butter lettuce or on a sandwich!
- Hard Boiled Eggs – just follow our simple tutorial on how to hard boil eggs – it’s so easy! We also have an Instant Pot Hard Boiled Egg, Air Fryer Hard Boiled Egg and Oven Baked Hard Boiled Egg recipes too!
Nutrition
- Serving Size: 6oz
- Calories: 253
- Sugar: 1.5 g
- Sodium: 632.3 mg
- Fat: 19.7 g
- Carbohydrates: 4.4 g
- Protein: 12.9 g
- Cholesterol: 393 mg