Egg Salad Recipes

Egg salad recipes are quick and easy. Here are two tasty meals that can be used for lunch or dinner.

The first salad contains cheese and is therefore not suitable for those who are following a Paleolithic diet.

It's important to eat a healthy salad at least once every day. There are many different kinds of salads to enjoy.

If you are eating salad as a main meal, ensure that your salad has sufficient protein.

Eggs are natural foods packed with healthful fats and protein.

So, you are being kind to yourself whenever you use these recipes and others like it. If you would like to see more of our recipes, you will find the page link to the recipes section of our website at the bottom of this page.

Ingredients for the first recipe

Here's an egg salad recipe that many people seem to enjoy. Prepare the hard-boiled eggs in advance unless you prefer to eat them hot.

  • 2 cups fresh baby spinach
  • 2 tomatoes (diced)
  • 3 ounces of feta cheese (crumbled or finely chopped)
  • 1/2 cucumber (diced)
  • 1 - 2 tablespoons red wine and olive oil vinaigrette dressing (according to taste). It's better to make your own dressing, but, if you do use a commercial one, please use one that has no added sweetener and is gluten-free such as Annie's Naturals Organic Red Wine & Olive Oil Vinaigrette.
  • 4 hard-boiled egg cut into four (organic or free range are the best)
  • sea salt to taste
  • freshly cracked black pepper to taste

Method for the first recipe

Using bagged greens for the base of salads is a bit more expensive, but much more convenient, than chopping your own.

Many people find that if they buy the bags, they eat a healthy salad more often. Use whatever mixture of salad greens you like.

The most nutritious greens are spinach.

We recommend eating 1 cup raw (or 1/2 cup steamed) daily. Baby leaf spinach is healthy and delicious uncooked in salads.

It's better to make your own vinaigrette dressing, but, if you do use a commercial one, please use one that has no added sweetener and is gluten-free like the one recommended in the section above.

As with all recipes, organic ingredients are a healthy choice. Use them whenever you can get them.


Ingredients for the second of the egg salad recipes

  • 4 organic or free-range hard-boiled eggs, chopped
  • 3fl oz (75ml) of no sugar mayonnaise, preferably homemade
  • ½ teaspoon of Dijon mustard
  • 1 large celery stalk, sliced
  • 6 scallions (spring onions/green onions) sliced
  • 1/2 yellow or red capsicum (bell pepper/sweet pepper), deseeded and diced
  • 1 crisp lettuce
  • good handful of watercress
  • good handful of cilantro (coriander)
  • freshly ground black pepper according to taste
  • sea salt according to taste

Use organic ingredients as far as possible.

Method for the second recipe

In a small bowl, combine the dressing of mayonnaise and the Dijon mustard.

In a larger bowl, toss the celery, bell pepper, spring onions, and the dressing. Season with sea salt and freshly ground black pepper according to taste. Check for seasoning and add more if required.

Serve the mixture on a bed of crisp shredded lettuce, watercress, and cilantro (coriander), with the chopped eggs scattered over the top.

Organic ingredients are a healthy choice; use organic ingredients whenever you can get them.

Eggs from free-range chickens or from chickens that have been fed enriched omega-3 feed can be a wonderful source of proteins and fats.


Recommended book list for this section of the site

Here are some initial suggestions about reading more about how to eat better:

  • Cordain, The Paleo Diet Cookbook
  • Cordain, The Paleo Diet
  • Eades and Eades, The Protein Power Lifeplan
  • Eades and Eades, The Low-Carb Comfort Food Cookbook
  • Wolf, The Paleo Solution
  • Price, Nutrition and Physical Degeneration

An egg salad recipes video

If you are looking for further egg salad recipes, you can search our website or the World Wide Web.


› Egg Salad

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