Simple and satisfying… always leading to a smile.  Yum.  Egg salad is just so good any time of the year.  I know, in the winter it is always nice to have something warm, but for lunch this is a great option.  The best part is that they are now selling perfect hard boiled eggs in the store, which makes this recipe a snap to put together.  Today this was done, start to finish, in under 5 minutes.  That’s fast!

I like my egg salad in more of a rustic style with larger egg pieces.  For me, it just tastes better this way.  Also, since I’m gluten free and not eating bread, it seems to fill me up more if that makes any sense at all.  If you were putting the more rustic style in a sandwich, the large chunks of egg might make a mess.  Around here it either gets eaten straight out of the bowl or put into a romaine lettuce cup for a little added crunch and freshness.

For this recipe, I used store bought Olive Oil mayonnaise which isn’t exactly paleo.  I just didn’t have time to make my own mayo today.  Coming up will be a post on making Avocado Oil Mayo with Shallots.  So, slap me on the wrist, but sometimes you just have to use what is on hand.

This egg salad recipe is different from the sea of egg salad recipes floating around in the ethos.  I’ve always punched up the acidity with both dijon mustard and lemon juice to really knock out the flavors.  With the fat in the mayo, the acid really peaks on your tastebuds.  It’s so good.

QUICK COOKING TIP: Celery seed is used in my egg salad recipe.  It’s really important to add it in.  It adds a really powerful celery flavor instantaneously to the eggs and helps balance out the acids.  It’s pretty inexpensive at the store and can be used in all kinds of different salads where you would add in celery.  It’s delicious!

So let’s get into this yummy egg salad recipe.