Egg Salad

By: Susan Joy

With the arrival of warmer weather and as restrictions on outdoor gatherings easy a little, the time for picnics and BBQs is here. This is an easy, creamy and flavour-packed, egg salad recipe the whole family will love. Cook your bacon until crispy as it adds a lovely texture to the salad.

The egg salad goes perfectly with BBQ meat and a green salad and the leftover egg salad is even tastier the next day. Use an organic mayonnaise made with healthy oils or it’s really easy to make my homemade egg mayonnaise recipe (link to Mayo recipe). I’ve lined my serving dish with a couple of lettuce leaves and garnished the salad with a little bacon, spring onion and parsley.

Serves: 4 – 5 | Prep Time: 00:15 | Cooking Time: 00:10

Ingredients

  • 8 lge hard boiled egg(s), peeled and cooled 
  • 250gms bacon, (nitrate free) cooked and chopped small 
  • 1/2 cup mayonnaise, made from healthy oils 
  • 1/4 cup natural coconut yoghurt, (or Greek if you tolerate dairy) 
  • 2 tsp Dijon mustard 
  • 2 spring onion(s), finely sliced (include green tops) 
  • 2 Tbsp chopped parsley 
  • 1/2 – 3/4 tsp garlic powder 
  • 1/4 tsp sea salt, black pepper to taste 

Directions

Firstly put aside a little cooked bacon, sliced spring onion and parsley to garnish the egg salad when serving.

Add the mayonnaise, yoghurt, mustard, spring onions, parsley, garlic powder, salt and pepper to a large bowl. Stir to combine well.

Chop the eggs into bite-size pieces and add to the bowl with the crispy chopped bacon and stir through gently to coat with the mayo mixture.

Transfer to a serving dish and add the garnish on top.

Store leftovers covered in the fridge for up to 3 days.

You will find my Egg Mayonnaise recipe here.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied