Description
This Healthy Whole30 Egg Salad is a vibrant, texture-rich masterpiece that combines creamy avocado oil-based dressing with sharp, crunchy vegetables. It is a nutritious and flavorful dish perfect for clean eating.
Ingredients
Scale
8 count Large Eggs
1/3 cup Avocado Oil Mayonnaise
1 tablespoon Dijon Mustard
2 stalks Fresh Celery
2 tablespoons Fresh Chives or Green Onions
1 tablespoon Fresh Dill
1 teaspoon Lemon Juice
Sea Salt & Black Pepper to taste
A pinch Smoked Paprika
Instructions
- Prepare the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a rolling boil, then cover and let sit for 10 to 12 minutes before transferring to an ice bath
- Peel and Chop: Once cooled, peel the eggs and chop into bite-sized chunks
- Mix the Dressing: In a bowl, whisk together the avocado oil mayonnaise, Dijon mustard, lemon juice, salt, pepper, and smoked paprika until smooth
- Combine Ingredients: Add the eggs, diced celery, minced chives, and fresh dill to the dressing and gently fold together
- Chill and Serve: Let the egg salad chill in the refrigerator for at least 30 minutes before serving
Notes
Using older eggs makes peeling easier.
Ensure that the vegetables are dry to prevent a watery salad.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 1g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg