I know egg salad doesn’t necessarily need a recipe but in case you’re looking for one, here is mine. I used to make this at least twice a week and we would have it on hand for snacks or lunches. I also like to add some finely chopped green onion if I have any in the fridge. And if I am feeling extra fancy, I’ll make crunchy bacon and crumble it on top right before eating or serving.
I’m doing my best to get back into cooking the majority of our meals. We have literally been eating out 80% of the time since the babies arrived and Dave and I are just so over it. Back to eating a paleo lifestyle and feeling good about what we are putting in our bodies! So we are starting with egg salad. Enjoy!
Click the photo above or HERE to shop the kitchen supplies I used to make this easy meal. Best hardboiled eggs aren’t boiled at all, but steamed! Grab an egg steamer HERE or steam them in your pressure cooker. I do earn a small commission if you click through to my Amazon shop.
| Prep Time | 5 Minutes |
| Cook Time | 8 Minutes |
| Servings |
Servings
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- 6 Hard Boiled Eggs (Steamed eggs peel the easiest. I steam in my instant pot for 7 minutes with manual steam release)
- 2 Tablespoons Spicy Brown Mustard (Use your favorite mustard - regular is okay if you don't like spicy!)
- 1/4 Cup Mayo
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon cracked black pepper
Ingredients
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- Mash eggs with a fork until they are the consistency you prefer. Then add the rest of the ingredients and mix until combined. Serve over salad, or with crunchy veggies or crackers. Sprinkle with Everything But the Bagel seasoning or smoked paprika if you need that "little something extra" to make what is arguably a pretty boring lunch, feel special.
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