Gluten Free Simple Egg Salad (Edit recipe)

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Egg salad is a classic that takes me back to my college days. Our campus had an iconic bagel shop, "NDB," where weekend mornings and quick breakfasts were defined by snaking lines and the promise of the perfect toasty bagel.

My usual order, in those pre-Celiac days, was a whole wheat everything bagel, scooped & toasted, generously filled with egg salad and an extra pickle on the side. I can still vividly recall the exact taste. While I can't go back to that beloved bagel shop, making this egg salad at home brings back fond memories of my University of Delaware days.

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

5

Serves: 3

Ingredients

6 whole Eggs, Hard boiled
2 Tbsp Mayonnaise
0.125 tsp Paprika, plus extra for garnish
1 pinch Salt and Pepper, to taste
1 pinch Everything Bagel Seasoning (Noble Made), optional, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, use a fork to gently mash the hard-boiled eggs. The level of mashing can be adjusted to your preference for a chunkier or smoother egg salad.
Add the mayonnaise and paprika, mixing until fully incorporated. Start with a bit less mayo and add more if needed for desired consistency.
Season with salt and pepper if desired, although the salad is flavorful without additional seasoning. The level of seasoning needed will also depend on the type of mayo you are using as some are naturally saltier than others.
Serve the egg salad on your favorite bread or bagel, in a wrap, over a salad, with crackers or enjoy straight from the bowl. Optionally, garnish with an extra sprinkle of paprika or everything but the bagel seasoning, and if you're a pickle lover, enjoy with a pickle on the side.

Notes

Start with just a bit of mayo in your mix – you can always add in more, but once it's in, you can't take it out! Use freshly hard-boiled eggs for the best egg salad. Cooking them to a perfect firmness and peeling them while still warm can make a significant difference in texture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	74
Fat:	8 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	7 g
Sodium:	139 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.