Egg salad. It is so simple, and so good. And such an easy summer staple. Whether served by itself, on a bed of lettuce, or on a hearty artisan bread, it makes a delicious, high protein meal loaded with healthy fats.
This recipe is brought to you by Chosen Foods!

Simple Egg Salad

The Eggs:

Interestingly, when it comes to boiling eggs, older eggs work best, conversely when poaching, fresh eggs are preferred. For perfectly boiled, easy to peel eggs simply place the eggs in a pot cold water, bring to a rolling boil, turn off heat and let them sit to 12 minutes. Then place eggs in ice water and allow to cool. This method makes peeling a snap!

Simple Egg Salad

The Mayo:

For a good egg salad we have to start with a great mayonnaise. Most of the mayonnaise you see on the store shelves is made with genetically modified soy, canola or corn oils. I always recommend using mayo made with avocado or extra virgin olive oil. It’s simply the healthier option. For this recipe I used Chosen Foods Avocado Oil Mayonnaise made with cage free eggs and a touch of honey! Chosen Foods Avocado Oil Mayo is high in Omega 9 (heart protective) fats and it tastes great. (Where to Buy Chosen Foods Mayo)

Simple Egg Salad

I add a bit of grainy mustard, chives, sea salt, and pepper to the mayo and then garnish with microgreens. That’s it! Then mix with chopped eggs you have a beautiful, simple egg salad.

Simple Egg Salad

Keep It Paleo….or Don’t…

If you serve this salad by itself or on a bed of lettuce it is Paleo compliant.

Simple Egg Salad

But of course for my non Paleo friends, an egg salad sandwich is always an option!

Simple Egg Salad

The Recipe: Simple Egg Salad

Tips and what you will need: follow boiling instructions for best results. Use a good quality mayonnaise made with avocado oil or olive oil as they are healthier options. I used Chosen Foods Avocado Oil Mayonnaise.

Simple Egg Salad
Prep Time
25 mins
Total Time
25 mins
A very simple egg salad. Serve alone, on a bed of lettuce and tomatoes or on your favorite artisan bread!
Course: Salad
Cuisine: American
Keyword: classic recipe, easy lunch recipe, light recipe
Servings: 4 servings
Author: Linda Spiker
  • 10 small eggs
  • 1/2 cup good quality mayonnaise
  • 1 teaspoon grainy mustard
  • 1 tablespoon chopped chives
  • two pinches sea salt
  • several turns of freshly ground pepper
  • microgreens for garnish
  1. Place eggs in a pot. Fill with cold water, water should be at least an inch or two above the eggs. Bring to a rolling boil. Turn off heat and let eggs sit for 12 minutes. Fill a bowl with ice water. Remove eggs from hot water with slotted spoon and gently set in ice water until cool enough to handle, 15 minutes should do it. Peel and dice eggs.
  2. Mix mayo, mustard, herbs and spices with a whisk. Give it a taste adjusting salt, pepper, mustard, if desired. Gently stir mayo into eggs.
  3. Serve alone, on a bed of lettuce and tomatoes or as a sandwich.

Enjoy my friends! ~ Linda Spiker


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