I will be the first person to admit that I’m not an egg salad enthusiast. It’s either too gloppy, or smells weird or just doesn’t look great. maybe these are permanent childhood memories in my mind- but they haven’t wavered. When we were running my organic grab & go shop, I needed another high protein offering to accompany our popular organic chicken salad and wild-caught tuna salad. I decided to make egg salad the way I wanted to make it. Full of texture, super flavorful and pretty to look at. I hope you love it as much as I do!
classic pastured egg salad ingredients:
- pastured eggs: I love choosing pastured eggs for their vibrant orange-colored yolk and extra nutritional benefits. this is my favorite brand.
- cornichons: also known as gherkins, these little mini pickles add a great sharpness and brightness along with fresh lemon zest.
- whole grain mustard: adds a depth of flavor but doesn’t taste too mustard-like.
- avocado oil mayonnaise: we made a scratch-made roasted garlic aioli with my business, but there are many convenience items that can be substituted. I would recommend avocado oil mayonnaise by chosen foods or the roasted garlic aioli from primal kitchen foods.
- fresh herbs: fresh scallions and fresh dill delicately flavor the egg salad.
- spices: I use granulated garlic, salt and pepper to flavor this egg salad well.
serving inspiration:
this pastured classic egg salad is definitely perfect served out of the bowl, but I’ve provided some additional serving inspiration for you.
- Callie’s snack plate: serve egg salad with gf crackers, sliced avocado, fresh grapes and cornichons, (shown below).
- double protein: serve egg salad alongside a scoop of my mom’s apple lemon tuna salad with dressed greens.
- salad bowl: serve a scoop of egg salad atop dressed greens with a sprinkling of pistachios, sliced avocado and diced apples.
- sandwich: serve egg salad on toasted gf bread with marinated red onions and sprouts.
Classic Pastured Egg Salad
Ingredients
- 8 large pastured eggs
- 4 cornichons
- 1 Tablespoon whole grain mustard
- 3 Tablespoons avocado oil mayonnaise I used a Roasted Garlic Aioli from Primal Kitchen Foods
- 1 Tablespoon scallions sliced thin
- ¼ teaspoon granulated garlic
- ½ teaspoon lemon zest
- 10 turns of freshly-ground black pepper
- ¼ teaspoon kosher salt
- 1 Tablespoon fresh dill minced, plus more sprigs for garnishing
Instructions
- In a medium pot, bring cold water to a simmer. Carefully add eggs to the pot with a slotted spoon. Let simmer for 12 minutes, careful not to let eggs boil.
- While eggs are cooking, prepare an ice bath. In a medium-sized bowl, fill it with ice and water.
- When eggs are finished cooking, carefully transfer them with a slotted spoon into the ice bath. Let cool while you prepare other ingredients.
- In a food processor or nutribullet, add the remaining recipe ingredients. Process until very smooth.
- Peel your eggs, rinse and dry. Cut eggs into eighths. Add your processed mixture into a bowl and fold your eggs in with a spatula, until well combined.
- Let chill a minimum of 1 hour before enjoying. Flavors need time to MELD and egg salad is best served ice cold.
- Garnish with fresh-cracked black pepper and fresh dill sprigs.
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Thank you, Mom!