This Easy Egg Salad is so versatile that you can serve it for breakfast, lunch or dinner. Great on a sandwich, wrap, or even topped on a salad. A great accompaniment to all gatherings. Gluten Free, Dairy Free, Low Carb, Easy.
Okay friends so I know that Egg Salad has been around for quite sometime now….
Probably even a staple in your house since as long as you can remember. Am I right?
And many of you reading this probably even have a basic recipe for it.
Ya know.. one Mom or Grandma used to make. 😉
But for those of you who don’t… or those who just wanna switch it up a bit….
Then I hope you’ll try this “MUST TRY“ version of it…
Cause egg salad is such a classic no matter what the recipe or how you chose to serve it.
What you’ll need for this Easy Egg Salad recipe:
- Hard boiled eggs
- Dijon Mustard
- Red onion
- And a few seasonings
How to make perfect hard boiled eggs for the salad?
Okay since eggs are the star here you want to make sure to get them perfectly cooked.
So start by putting them in a large pot and cover them with cold water….
The water should be at least 2 inches above the eggs.
Then bring them to a rolling boil and continue to cook approximately 1-2 minutes…
Remove from heat, cover and let sit 18 minutes.
Drain and add cold water and ice to pan and allow to cool at least 5-6 minutes before removing and placing on a clean towel.
Peel and chop the eggs and they’re ready for the salad.
Can I make egg salad ahead of time?
Yes… it’s one of those things that’s great to make ahead and have ready for quick meals.
Just keep in a covered container in the fridge and will last for about 3-5 days.
How to serve it……
Probably the most popular way is on a sandwich….
Which is really a good option and I’ve had many over the years but my favorite is on a wrap.
Can also be served on lettuce if you’re looking to keep the meal low carb.
More salad ideas….
Until next time- xoxo
Updated- originally posted October 2015
Easy Egg Salad (Gluten Free, Low carb)
- 7 large organic eggs
- 1/3 cup finely diced red onions
- 1/3 cup finely diced celery
- 2 cloves garlic minced
- 1/4 cup mayo
- 1 tbsp. dijon mustard
- 1 tbsp. apple cider vinegar
- 1/2 tsp. garlic powder
- 1/2 tsp. dill weed
- 1/4 tsp. onion powder
- 1/4 tsp. paprika
- dash of cayenne pepper
- salt & pepper to taste
- Bring eggs to rolling boil and let boil about 1-2 minutes
- Remove from heat and cover
- Let stand covered about 18 minutes
- Drain eggs and rinse with ice cold water
- Peel and chop eggs and combine with onion, celery, and garlic
- Meanwhile in separate bowl combine remaining ingredients for the dressing
- Pour over eggs, diced onion, celery and garlic
- Combine well