Gluten Free Simple Egg Salad
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.
Ingredients
- 6 whole6 whole6 whole Eggs, Hard boiled
- 2 Tbsp2 Tbsp2 Tbsp Mayonnaise
- 0.125 tsp0.125 tsp0.125 tsp Paprika, plus extra for garnish
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
- 1 pinch1 pinch1 pinch Everything Bagel Seasoning (Noble Made), optional, for garnish
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Process
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
Breakfast Coconut Free Dairy Free Entrées GAPS Gluten Free Grain Free Keto Nut Free Other Paleo Pescetarian Salads Shellfish Free Snacks Specific Carbohydrate Diet Sugar Free VegetarianThis 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. |
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