This is the best Egg Salad Recipe ever! I have made it for my husband and I for lunch, brunch and dinner last week.  We both never tire of it!

It’s easy, quick and simple to make and very nutritious! The flavours and the creaminess of the egg yolk and the mayonnaise work so beautifully together and it can be eaten as an egg salad or as a topping on sourdough bread, toast, Keto Crisp Bread, rice cakes or on sweet potato slices! Take a look at this recipe from Paleo Sweet Potato Toasts from The Dish On Healthy!  The sky is the limit!


This is how I had it for lunch the other day!  I absolutely love rice cakes, even though they aren’t considered Paleo, they are still Low in calories and high in good carbs.

Egg Salad on Rice Cakes

You can find a healthy mayonnaise, such as Primal Kitchen Mayonnaise online, which is made from avocado oil, instead of toxic seed oils, such as sunflower, canola or soybean oil and you can also buy it on iHerb when it is in stock, as it has proven to be very popular.  If you live in Singapore, you can purchase it from UBuy for around $38 for 2 jars.

Primal Kitchen Mayonnaise

I could honestly eat this Egg Salad every day!

Have you tried anything similar before?  Let me know in the comments!


Egg Salad

This is a really quick and simple favourite! Perfect for brunch or lunch on the go and it's nutritious as well as filling and tasty!

Course: Salad
Servings: 2
  • 3 medium Eggs boiled
  • 1 tbsp Mayonnaise
  • 1 tsp Dijon Mustard
  • Himalayan Salt to taste
  • Black Pepper to taste
  • 1 cup Lettuce or Spinach shredded
  1. Boil your eggs until well done (approx. 7 minutes)

  2. Peel the eggs and chop until slightly chunky

  3. Add mayonnaise and dijon mustard, salt and pepper and mix through

  4. Add the lettuce or spinach and mix through

  5. Serve as a salad or a topping on seed crackers or sourdough/rye bread