Name: Egg Salad
Prep time: 15 min
Ingredients: 6 Hardboiled Eggs; 3 Tbsp Avocado Mayo - (Primal Kitchen); 2 Tbsp Mustard - (Yellow ); Splash Coconut Aminos; 2 Green Onions, sliced; 1 Carrot, julienned and diced; 2-3 Radishes, diced; 1-2 Celery Stalks, diced; 2 Dill Pickles, diced - (Bubbie's ); 1/4 Tsp Smoked Paprika; Salt and Pepper to taste

Egg Salad

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My go-to egg salad recipe. I like to use avocado mayo, OG mustard, probiotic rich pickles, and stuff it full of veggies. Then use vegetable sticks as my spoon. A great make ahead recipe for slammed weeks or taking to the nature for a picnic.

Egg Salad

Adjust this recipe to your liking! Taste test as you go and modify the mustard and mayo as needed. Add whatever veggies you have on hand or leave them out completely. Both are tasty.

Course Salad, Side Dish, Snack

Prep Time 15 minutes

Servings 2

Ingredients

6 Hardboiled Eggs
3 Tbsp Avocado Mayo - Primal Kitchen
2 Tbsp Mustard - Yellow
Splash Coconut Aminos
2 Green Onions, sliced
1 Carrot, julienned and diced
2-3 Radishes, diced
1-2 Celery Stalks, diced
2 Dill Pickles, diced - Bubbie's
1/4 Tsp Smoked Paprika
Salt and Pepper to taste

Instructions

Hard-boil or steam six eggs. You can hard-boil more, just adjust the recipe accordingly. Taste testing as you go is your best bet!
Once eggs have steamed and cooled, peel them and place them in a mixing bowl. Using a fork or egg dicer, smash eggs and mix with mustard, mayo, salt, pepper, smoked paprika, and splash of coconut aminos. Sometimes I add a splash of pickle juice too. Add more mayo if you want it creamier, more mustard for more tang, pepper for kick, and splashes of coconut amino and salt until it's just right.
Once the flavor is to your liking, stir in chopped vegetables. Mix them into your egg salad and adjust the flavorings as needed.
Serve it up! You can eat this dish right away or store it in the fridge for a quick grab meal. Will keep in the fridge for about 3 days.
Enjoy with veggies, crackers, chips, or toast!