In my opinion, egg salad is a curious person’s meal. I mean, really, the first time I ever tried egg salad was because I was curious. I knew I liked eggs and mayo and mustard (sort of) so I tried it and I liked it, A LOT!
I will tell you what I don’t like about making egg salad– boiling eggs and then peeling the eggs. Ugh! I found a work around to that though. Costco sells 24 eggs in a package for like $5-$6 and let me tell you, it is so worth it!
- 18 hard boiled eggs
- 1/4 cup minced red onion
- 1/4 cup minced carrot
- 1/4 cup chopped cilantro
- Zest of one lime
- Salt & Pepper (to taste)
- 1/2 cup Primal Kitchen Chipotle Lime Mayo
- Chop up your eggs and place in a medium size bowl.
- Add red onion, carrot, cilantro and lime zest and mix.
- Add mayo and mix well.
- Cover and let chill for at least one hour.
- I am a fan of using plantain chips to scoop this goodness up.
- You can also serve it wrapped in lettuce leaves.
Since I have decided to eat paleo, I either make my own mayo or buy Primal Kitchen Mayo. I recently placed an order with Thrive and ordered a bunch of fun paleo items including the Chipotle Lime Mayo and their regular mayo (which is the BEST mayo I have EVER had). I must say that the little kick of chipotle really goes a long way in this egg salad! The egg salad reached an entirely different level of yum–it is now in the Omfoodie Goodness category for me.
I’m positive that this egg salad would be great inbetween two slices of bread but I like to eat it wrapped in lettuce leaves or with a fork and some plantain chips. This is a great cold salad that you can make this summer and eat out on the porch or take to the office for lunch. It’s delicious!
Let me know how you like it!