I have a major love affair with eggs. If you’ve been following my Instagram, you’ll notice that I have them for breakfast nearly every single day. That’s not a mistake-I really do love them.
A few weeks ago, the boys were complaining that they were *g
asp* sick and tired of eggs. They wanted something else for breakfast. So I got creative. But I missed my eggs!
I thought about doing deviled eggs, but while delicious, they really weren’t quite what I was craving. Then, I remembered egg salad. As a kid, I always thought egg salad was only for tea parties-boy was I wrong!
I wasn’t quite sure what to put into my salad, but I knew what sounded good. So I grabbed some boiled eggs (we always have a bowl in the fridge), some spices, and my Paleo Mayo (another thing that I cannot live without!), and got to mixing.
It turned out amazingly well…so well in fact that the boys ate it for lunch as well. So much for being sick of eggs!
Egg Salad Recipe
- 8 hard boiled eggs
- 2/3 cup Paleo Mayo
- 1 stalk celery, finely diced
- 1 tsp dill
- 1/2 tsp salt
- 1/4 tsp pepper
- dash Ume Plum Vinegar
Peel your eggs, and use an egg slicer or sharp knife to chop them into 1/2 inch pieces.
Add in your mayo, celery, dill, salt, and pepper. Stir to combine. Add in a dash (or two) of Ume Plum Vinegar. stir until your egg salad is creamy.
Chill in the refrigerator for an hour or two before serving (if you can wait that long!).
Serve your egg salad on butter or romaine lettuce leaves.