Classic Egg Salad

Serving Size: 10

Everything you'd expect in a classic egg salad! Serve over a green salad or use for an egg salad sandwich to make it a meal.

Recipe by: Mayumi Tavalero

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30

Recipe Serving Size10

5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

18 egg hardboiled and peeled
1/2 cup avocado oil mayonnaise Primal Kitchen recommended for soy free, Paleo, and Whole 30
1 tablespoon Dijon mustard
2 teaspoon fresh lemon juice fresh
2 stalk celery finely chopped
1/4 cup fresh chive finely chopped
2 teaspoon sea salt more or less to taste or dietary restrictions
3/4 teaspoon ground white pepper

Bring a large pot of water to a boil (large enough to accommodate all the eggs in a single layer). As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer.
Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water. Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.

Roughly chop all hardboiled eggs and place into a large mixing bowl.
In a separate bowl, mix together mayonnaise, dijon and fresh lemon juice until well combined.
Gently fold the dressing into the eggs, adding in celery, chives, and salt & pepper as you mix. Taste and adjust seasoning as desired.