Ultimate Egg Salad Recipe

This egg salad recipe is made with pasture raised eggs, avocado oil mayonnaise, and fermented chopped pickles. The perfect low carb and clean version of egg salad.

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egg salad

It’s about time for another Bobby’s kitchen basic recipe, and I thought they don’t get much easier or tastiest than this egg salad. My egg salad recipe is made with best in class ingredients along with a few tips to help up the flavor and texture. As with all simple recipes, the devil is in the details, which is why I believe using organic pasture raised eggs is a must for this recipe along with low carb and sugar free avocado oil mayonnaise.

This egg salad recipe will make enough for 3-4 servings, but remember that cooked eggs can only last in the fridge for 3 days and you can’t freeze the egg salad either. Next up try my best ever tuna salad recipe!

How To Make Egg Salad

The first thing you want to do for this egg salad recipe is boil 6 pasture raised and organic eggs for 11 minutes. Make sure to use a pot that has enough water to cover the eggs with 2 inches of water and don’t start the timer until the eggs are in and the water is boiling. While the pasture raised eggs are boiling, make the dressing by combining the avocado oil mayonnaise, lemon juice, stone ground mustard, capers, tamari, sesame oil, and salt.

The dressing should be on the tangy side, so check for seasoning and adjust if necessary. Next up chopped some naturally fermented pickles, green onions, and parsley. The pickles will add a nice crunch and tang to the egg salad. Fermented pickles means there is no vinegar used and you will find them in the fridge section of the grocery store. They are loaded with tummy friendly probiotic bacteria.

Peel and chop the hard boiled eggs and then toss with enough creamy dressing to coat well along with the pickles and herbs. Check for seasoning and enjoy!

egg salad
Homemade egg salad

How To Hard Boil Eggs

I have one tip that will make peeling hard boiled eggs so easy! The first thing you want to do is bring a medium size pot of water to a boil and make sure there is plenty of water, enough to cover the eggs by 2 inches. Add the eggs and wait for the the water to return to a boil and set a timer for exactly 11 minutes.

Here is the key to making perfect hard boiled eggs: when they come out of the boiling water, immediately put them in a bowl and run ice cold water over them for 3 minutes. Also, slightly crack the shells so the water can get between the shell and the egg white. This will make peeling the eggs much easier and the cold water prevents the eggs from overcooking.

To peel the eggs, tap the shells all around on a cutting board and gently roll them with your hand so they fracture everywhere. Run cold water over the eggs while peeling and the shells will fall right off!

Check out my other lunch recipes:

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egg salad

The Best Egg Salad Recipe

Course: lunch
Cuisine: American
Keyword: egg salad, eggs, lunch
Prep Time: 2 minutes
Cook Time: 11 minutes
Servings: 3 people
Calories: 323 kcal
Author: Bobby Parrish

Creamy and tangy egg salad with pasture raised eggs and avocado oil mayonnaise. The perfect clean keto lunch recipe.



  • For the Salad:
  • 6 pasture raised eggs
  • ¼ cup pickles chopped
  • 2 tablespoon green onions finely sliced
  • 1 tablespoon fresh parsley chopped
  • For the dressing
  • 1/3 cup avocado oil mayonnaise
  • Juice of half a lemon
  • 1 teaspoon stone ground mustard
  • 1.5 teaspoons capers finely chopped
  • ½ teaspoon tamari soy
  • ¼ teaspoon toasted sesame oil
  • Unrefined salt & fresh black pepper


  1. Bring a medium size pot of water to a boil and make sure there is enough water to cover the eggs by 2 inches. Add the eggs to the water and once it returns to a boil cook for 11 minutes. Drain the hot water and run the eggs under cold water submerged in the same pot for 3 minutes. While they are soaking, gently crack the shells so the water can get between the shells and the egg whites. This will make peeling easier.
  2. Meanwhile, make the dressing by adding all of the ingredients to a bowl along with a punch of salt and pepper. Check for seasoning, the dressing should be very tangy, adjust with more lemon juice or mustard if needed. Chop the pickles, green onions, parsley, and add to a large bowl.
  3. To peel the eggs, roll them on a cutting board with a touch of pressure to the shells crack all over. Then hold the eggs under running water and the shells will peel away very easily. Chop the eggs to your desired consistency, I like it chunky, and add to the bowl with the pickles and herbs. Add enough mayonnaise dressing to coat very well and mix. Check for seasoning and enjoy!
  4. The egg salad will last in the fridge for 3 days and can’t be frozen!

Recipe Video

Recipe Notes

Macros per serving of egg salad, recipe makes 3 servings:

323 calories

1.45 grams of net carbs

2 grams of total carbs

29 grams of fat

12.9 grams of protein

Less than 1 gram of fiber

Nutrition Facts
The Best Egg Salad Recipe
Amount Per Serving (1 portion)
Calories 323 Calories from Fat 261
% Daily Value*
Fat 29g45%
Carbohydrates 2g1%
Fiber 1g4%
Protein 12.9g26%
* Percent Daily Values are based on a 2000 calorie diet.

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