Classic Egg Salad
Makes 4 Servings (I used 5 dozen eggs, multiplied the rest of the recipe by 10 for 100 ppl)

6 free range eggs, hard-cooked and diced
1/4 cup Healing Cuisine Mayonnaise
2 tsp fresh lemon juice
1 Tbsp minced onion (I used white and red for a mix of tastes)
1/4 tsp sea salt
1/4 tsp fresh pepper
1/3 cup finely chopped celery
Lettuce leaves (optional)
Paprika (optional)

1.) Reserve 4 center egg slices for garnish, if desired.  In a medium bowl, combine all ingredients except lettuce and stir well to combine.  Refrigerate over night to blend flavors and soften onions/celery.

2.) Serve as is or over lettuce leaves; garnish with reserved egg slices and a sprinkle of paprika.

Print this blog post

Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

1 Comment

  1. […] –egg salad on greens (sans egg shells – the logistics of this are difficult for me) […]

Leave a Reply to A River Runs Through It | Life in Miniature
Cancel reply