Eggsellent Egg Salad (2 options)
You guys are amazing! The reason I say this is because after I posted to my Instagram stories yesterday the step by step egg salad I was throwing together, I got SO many responses wanting an actual recipe written out to refer back to. So here I am, doing something I’ve never done before- attempting to blog a recipe!
I am going to highlight the version I posted to my stories yesterday and give you a few healthier ways you can adjust the recipe. I must say though, this recipe is extremely clean and healthy- its just got more fat in it than some are comfortable with. I however, am not afraid of healthy fats. I have come to learn healthy fats to be very good for immunity, hormone balancing, energy and better sleep at night.
THE GOODS
And by goods, I mean the stuff that I feel makes this egg salad stand out in flavor over others.
- Trader Joe’s Garlic Aioli Mustard is a MUST. It adds the perfect little zing to make this recipe stand out.
- Primal Kitchen’s Garlic Aioli Mayo with Avocado Oil. I know, I know this seems like a lot of garlic aioli but TRUST ME on this one.
- Paprika adds a little spice and warmth.
- Pink Himalayan Sea Salt for obvious reasons.
- Cracked black pepper
- Regular yellow mustard.
- Last but most important, pasture raised eggs.
How To Make
- Hard broil 6-12 eggs (just depends on how big of a batch you want) we go through a 12 egg batch in literally 2 days.
- Allow eggs to cool in water for about 15 minutes or so.
- Peel and remove half the yolks from the eggs.
- Mash up all the eggs and yolks in a medium bowl.
- Add in 1-2 scoops of the mayo (can be substituted with low fat greek yogurt for a less fat version)
- Add in 1-2 small scoops of the Trader Joe’s garlic aioli mustard.
- Add in some yellow mustard. I do not use any specific amount I just squeeze some in and taste test and add more for flavor.
- Add in sea salt, cracked black pepper, and paprika.
***There is no specific amount of each ingredient above. I like a lot of flavor, and a lot of spice. But not everyone is the same as me. Use your own Judgement when adding in the ingredients. I suggest when you make this the first time to use less than you think and then add in more. You do not want to over do it and waste.
***You can swap out the mayo with low fat greek yogurt for less fat and calories. I love the OG version here because I am not afraid of fats. But to each their own…
***I enjoy this egg salad with Trader Joe’s gluten free bread toasted. I take two small slices, toast them up, and then add the egg salad on top (open face sandwich style). I also love to get gluten free crackers and dip them in the egg salad. If you want to go carb friendly you can toast some cauliflower thins or just eat the egg salad plain with a little avocado cut up on top and hot sauce. I have also tried it with red pepper flakes on top and that was delicious as well.
I hope you love this simple, easy and high protein egg salad as much as we do. Please tag me on IG when you make it!
