Best Egg Salad Recipe (Easy + Healthy)
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
- 8 hard boiled eggs peeled & diced
- ½ cup dill pickles chopped
- ½ cup celery thinly sliced
- ½ cup mayo
- 1 tablespoon pickle juice more as needed
- 1 teaspoon dijon mustard
- 1 teaspoon yellow mustard
- ½ teaspoon celery salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt more to taste
Instructions
- Combine: In a mixing bowl, add diced eggs, ½ cup dill pickles, ½ cup celery, ½ cup mayo, 1 tablespoon pickle juice, 1 teaspoon dijon mustard, 1 teaspoon yellow mustard, ½ teaspoon celery salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon kosher salt. Stir to combine.
- Adjust: Taste and add any additional salt or pickle juice, as desired.
- Serve: Enjoy 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 recipe (which is paleo/Whole30).
- Dill Pickles/Whole30: Here is a nice article about what pickle brands are Whole30 if that is what you are looking for!
- 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
Calories: 353kcal | Carbohydrates: 3g | Protein: 13g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 385mg | Sodium: 976mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 629IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
