Gluten Free Whole30 Egg Salad Cucumber Rounds
Total time32 min
Prep time15 min
Cook time12 min
4.6(19)
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Learn more →Ingredients
4 servings
For the egg salad
- 6 large eggs
- 3 tbsp compliant mayonnaise (no sugar, no soy — check label)
- 1 tsp yellow mustard
- 1 tsp apple cider vinegar
- 2 stalks celery, finely diced
- 2 tbsp fresh chives, thinly sliced
- ¼ tsp salt
- ¼ tsp black pepper
For the cucumber rounds
- 2 large english cucumbers, cut into ½-inch rounds
For serving
- smoked paprika, for garnish (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 heat, cover, and let sit for 11 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for 5 minutes, until the shells are cold to the touch. Peel and roughly chop the eggs into small pieces.
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