Paleo Classic Egg Salad

Total time37 min

Prep time15 min

Cook time12 min

Perfectly hard-boiled eggs, cooled until firm and chopped into a mix of small crumbles and larger chunks, give this egg salad its signature texture. Tangy Dijon mustard and a bright splash of lemon juice bring sharpness, while crisp celery, minced red onion, and fresh chives add crunch and a punch of color in every bite. A light dusting of paprika on top finishes it off with just the right amount of smoky depth. It's simple, whole-food cooking at its best, and it comes together in one bowl with almost no fuss. Keep it in the fridge for an easy make-ahead lunch that fits right into a Paleo kitchen.

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Ingredients

4 servings

6 large eggs
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3 tbsp mayonnaise
1 tsp dijon mustard
2 stalks celery, finely diced
2 tbsp red onion, finely minced
1 tbsp fresh chives, thinly sliced
1 tsp fresh lemon juice
¼ tsp salt, plus more to taste
⅛ tsp black pepper, freshly ground
pinch of paprika (optional)

Instructions

1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let sit for 11 minutes.
2
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until completely cold to the touch.

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