I am a chronic illness warrior who is always on the lookout for scientifically proven ways to support natural wellness.
Perfect for Those With Dietary Restrictions!
This dairy-free egg salad is an "egg-celent" addition to any meal plan. I like to keep some in the fridge when doing a Whole30 for a quick, easy protein source that will keep me from reaching for something less healthy.
Packed with healthy fats, egg salad is a filling snack that will easily keep you going until the next meal. It also makes a great topping for crackers, Ezekiel Bread, or even romaine lettuce if you're avoiding grains.
A Note About Boiled Eggs
For the perfect boiled eggs, I like to put five or six in a pot of cold water and boil for nine minutes. This may seem like a lot, but I live at a high altitude. This boils the egg just hard enough, without overdoing it. (If you're seeing a grey/blue ring around the yolk after boiling, you've let them go too long.)
- 5 eggs
- 3 1/3 tablespoons. Primal Kitchen Mayo
- 1/2 teaspoons Himalayan salt
- Paprika to taste
- Peel and rinse eggs. If possible, use slightly less fresh eggs, as they will peel much more easily.
- Add Primal Kitchen Mayo. (This isn't sponsored, I just really love the stuff.)
- Use a fork to break up eggs and mix in mayo.
- Add in salt and paprika.
- Mix thoroughly.
A Note About Himalayan Salt
You can, of course, use regular table salt for this recipe, but I really prefer it with pink Himalayan salt. This type of salt also offers many benefits such as helping you absorb nutrients, strengthening bones, and boosting metabolism.