Egg Salad

Egg salad makes a super easy lunch or weeknight supper. Add in homemade pickles and seasonal radishes and you have a creamy, crunchy delight! 

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The glue that holds the whole thing together? That would be the mayonnaise. I highly recommend Primal Kitchen Avocado Mayonnaise. All the goodness, with none of the yucky oils or preservatives. There are literally just five ingredients and the flavor is perfect for egg salad. You can use other avocado mayos, but read the ingredients carefully because some brands are sneaky and call it avocado oil, but canola oil is the main ingredient. 

Now to prepare the egg salad, simply hard boil the eggs, peel and dice, than mash in a bowl with the mayonnaise. Add the chopped pickles, radish, and scallion, then season and you are ready to eat! 

Egg Salad

Creamy hard boiled eggs with crunchy radish and pickles.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 6 Eggs
• 6 tbsp Scallion minced
• 1/2 cup Radish finely diced
• 6 tablespoons Dill Pickle minced
• 1/4 cup Mayonnaise (I prefer avocado oil mayo from Primal Kitchen)
• Salt and Pepper to taste

Instructions

 

• Place eggs into a saucepan, pour cold water over to cover eggs by about 1 inch. Bring to a boil over high heat, and as soon as a rolling boil is reached, place tight fitting cover on pan and remove from heat. Let eggs sit in their hot water bath 8 minutes.
• When eggs finish cooking, pour off hot water and transfer eggs to an ice water bath to cool quickly. Peel and finely dice eggs.
• Mix remaining ingredients together and season to taste with salt and pepper.

Notes

Adapted from Local Thyme

Keyword eggs, pickles, radish