Easy Dairy-Free Egg Salad

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.

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

1. Peel and rinse eggs. If possible, use slightly less fresh eggs, as they will peel much more easily.
2. Add Primal Kitchen Mayo. (This isn't sponsored, I just really love the stuff.)
3. Use a fork to break up eggs and mix in mayo.
4. Add in salt and paprika.
5. Mix thoroughly.
6. Enjoy!

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.