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Egg Salad

May 3, 2020 by Erica 2 Comments

Egg salad is another really good reason to keep a couple of boiled eggs in your refrigerator. You can have a quick breakfast or snack by eating a boiled egg, or you can create this egg salad for something a bit more flavorful and filling. It’s also easy to fill in a container with egg salad, or add it to a bed of greens or 2 slices of bread for a sandwich.

This recipe was buried in another post about something entirely different so I elevated it to its own page. The bread in the photo is a Cashew Bread recipe, but you can use any of my bread recipes to make an egg salad sandwich. It would go great on a bagel or sandwich rounds.

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5 from 1 vote

Egg Salad

Servings: 2 servings
Calories: 293kcal

Ingredients

  • 4 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon lemon juice optional
  • 1 stalk celery trimmed and diced into small pieces
  • 1 pickle diced into small pieces
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Place the eggs in a saucepan with cold water; fill with water until the eggs are immersed.
  • Bring the water to a boil, and gently boil for about 12 minutes.
  • When finished boiling, immerse the eggs in ice cold water to stop boiling them.
  • Let the eggs cool while you prepare the mayonnaise.
  • Peel the shells off the hard-boiled eggs. I find tapping the bottom of the egg on the counter makes a good enough crack to then peel the shell off.
  • In a mixing bowl, add the eggs, and mash the eggs until they break up into small pieces.
  • Add all the remaining ingredients and blend well. Add salt and pepper to taste.
  • Store in the refrigerator for a few days.

Nutrition

Calories: 293kcal | Carbohydrates: 2g | Protein: 13g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 381mg | Sodium: 576mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 689IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg
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Filed Under: Breakfast, Gluten-Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Quick & Easy, Salads, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: celery, eggs, pickles

Previous Post: « Zucchini Lasagna {grain free}
Next Post: Cashew Waffles {grain free} »

Reader Interactions

Comments

  1. RJ

    May 4, 2020 at 4:29 pm

    5 stars
    Hi, Erica,
    Wonderful as always. Aren’t eggs wonderful!
    I had heard then read about the Japanese Egg Salad Sandwiches— it turns out that they are made in food processor—- so creamy. I am not sure it appeals to me– tho it might be neater on a sandwich.

    Reply
    • Erica

      May 4, 2020 at 4:44 pm

      Interesting. Kind of like mashed potatoes only eggs 🙂

      Reply

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Everyday Keto Baking by Erica Kerwien - Comfy Belly
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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