Paleo Classic Boiled Egg Salad
Elevate your lunchtime routine with this Paleo Classic Boiled Egg Salad, a wholesome, protein-packed recipe bursting with creamy avocado, fresh herbs, and satisfying crunch from celery. Taking just 20 minutes to prepare, this nutritious twist on the classic egg salad swaps mayonnaise for heart-healthy avocado and blends in bright lemon juice and Dijon mustard for a tangy kick. Fresh chives and dill add layers of flavor, while extra virgin olive oil ensures a silky-smooth texture. Perfect as a standalone dish, served on a bed of greens, or tucked into lettuce wraps, this paleo-friendly recipe is gluten-free, dairy-free, and ideal for meal prepping. Searching for easy, healthy lunch ideas? This egg salad is your go-to!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 1 large avocado
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1 medium celery stalk, finely chopped
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
Place the eggs in a single layer in a saucepan and cover them with water by at least an inch. Place the saucepan over medium-high heat and bring the water to a rolling boil.
Once boiling, remove the saucepan from heat and cover it with a lid. Let the eggs sit in the hot water for about 9-12 minutes, depending on how well done you prefer your boiled eggs.
Meanwhile, prepare an ice bath by filling a large bowl with ice and water. After the eggs have cooked, transfer them immediately to the ice bath to cool for at least 5 minutes. This will stop the cooking process and make them easier to peel.
While the eggs are cooling, cut the avocado in half and remove the pit. Scoop the avocado flesh into a mixing bowl and mash it with a fork until creamy.
Add the lemon juice, Dijon mustard, salt, and black pepper to the mashed avocado and mix well until smooth.
Carefully peel the cooled eggs and chop them into bite-sized pieces. Add the chopped eggs to the avocado mixture.
Gently fold in the chopped chives, dill, celery, and extra virgin olive oil. Stir until just combined, being careful not to overmix.
Taste the egg salad and adjust the seasoning with additional salt or pepper if needed.
Serve the Paleo Classic Boiled Egg Salad immediately on a bed of fresh greens, or store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1794 mg | 78% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 3.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 244 mg | 19% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1693 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
