I have been weirded out by egg salad for about 23 years. Growing up, nothing seemed more disgusting than an egg salad sandwich. However, a month or so ago, my friend Caitlin ordered one and offered me a bite. Holy hell, was it amazing. I am positively irate. Ever since then, I’ve been an egg salad making fiend. And I just can’t get enough.
Okay, so this is a recipe that means you have to make another recipe, but I swear to god that it’s worth it. I have been making the shallot vinaigrette for months now – it has become a staple in my kitchen. It’s perfect as a vinaigrette for an arugula salad, but it also adds a punchy, tangy element to everything it touches. Like this egg salad.
I like it best on arugula, topped with radishes because they are pretty and peppery. But this would be excellent on a sandwich, too.
Best Damn Paleo Egg Salad
Makes 3-4 servings
8 hard boiled eggs, peeled
1/2 cup homemade olive oil mayo
2 tbsp Dijon Mustard
1/4 cup of Simone’s Shallot Vinaigrette
1 tbsp capers
1 heaping tbsp dried dill
thin cut radishes to garnish
1. Mash up the hard boiled eggs until fluffy. Then, add mayo and mustard until it is uniformly combined. Add in the vinaigrette, capers, & dill until combined. Top with thinly cut radishes.
2. In my opinion, the best way to enjoy this salad is on top of some arugula.