Paleo Classic Boiled Egg Salad

Elevate your lunch game with this creamy and nutrient-packed Paleo Classic Boiled Egg Salad—a modern twist on the traditional recipe! This healthy take swaps out mayo for rich, buttery avocado, blended with zesty lemon juice and Dijon mustard for a flavorful, paleo-friendly base. Chopped celery, fresh dill, and chives add a crisp, herby flair, while perfectly boiled eggs create a hearty and satisfying texture. Finished with a drizzle of extra virgin olive oil, this salad is as wholesome as it is delicious. Ready in just 20 minutes, it’s perfect for meal prep or a quick, refreshing meal served over a bed of leafy greens. Gluten-free, dairy-free, and absolutely irresistible, this paleo egg salad will become your go-to recipe for healthy eating!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 6 pieces large eggs
• 1 large avocado
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh dill, chopped
• 1 medium celery stalk, finely chopped
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 tablespoons extra virgin olive oil

Directions

Step 1

Place the eggs in a single layer in a saucepan and cover them with water by at least an inch. Place the saucepan over medium-high heat and bring the water to a rolling boil.

Step 2

Once boiling, remove the saucepan from heat and cover it with a lid. Let the eggs sit in the hot water for about 9-12 minutes, depending on how well done you prefer your boiled eggs.

Step 3

Meanwhile, prepare an ice bath by filling a large bowl with ice and water. After the eggs have cooked, transfer them immediately to the ice bath to cool for at least 5 minutes. This will stop the cooking process and make them easier to peel.

Step 4

While the eggs are cooling, cut the avocado in half and remove the pit. Scoop the avocado flesh into a mixing bowl and mash it with a fork until creamy.

Step 5

Add the lemon juice, Dijon mustard, salt, and black pepper to the mashed avocado and mix well until smooth.

Step 6

Carefully peel the cooled eggs and chop them into bite-sized pieces. Add the chopped eggs to the avocado mixture.

Step 7

Gently fold in the chopped chives, dill, celery, and extra virgin olive oil. Stir until just combined, being careful not to overmix.

Step 8

Taste the egg salad and adjust the seasoning with additional salt or pepper if needed.

Step 9

Serve the Paleo Classic Boiled Egg Salad immediately on a bed of fresh greens, or store it in an airtight container in the fridge for up to 2 days.

Nutrition Facts

Serving size	(659.6g)

Amount per serving	% Daily Value*
Calories	1012.8

Total Fat 88.7g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 3.6g
Cholesterol 1116mg	0%
Sodium 1793.9mg	0%
Total Carbohydrate 27.7g	0%
Dietary Fiber 15.3g	0%
Total Sugars 3.5g
Protein 41.0g	0%

Vitamin D 240IU	0%
Calcium 243.6mg	0%
Iron 7.7mg	0%
Potassium 1693.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.4%

Protein: 15.3%

Carbs: 10.3%