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  • Writer's pictureAnita Hippogriff

Easy Egg Salad⁣

There is #nofilter on this picture of bright yellow egg salad made using pastured eggs from Shag Valley Farms . The bright yellow color comes from vitamin K2, which is higher in the yolks of chickens that are on grass. ⁣

This easy recipe is our family favorite, and makes a quick and easy breakfast and lunch that keeps great in the fridge.⁣


12 eggs⁣

1/3 cup finely diced white onion⁣

2 celery stalks, finely diced⁣

Juice of 1/2 lemon⁣


Handful of parsley or dill, finely chopped (optional)⁣

Hard-boil the eggs, and chop them finely. ⁣

My favorite way to make hard-boiled eggs is using the instant pot. Place the eggs on the trivet, add one cup of water, and cook at high pressure for 5 minutes. Do 5 minutes of natural release, then quick release and place eggs in cold water. They always come out easy to peel!⁣

Add vegetables and herbs to eggs and mix well. Add enough mayonnaise to coat well. My favorite store-bought mayonnaise is avocado oil mayonnaise from Sir Kensington's. Taste your salad and if needed, add salt, more lemon juice, or a bit of Dijon mustard. Salad should be crunchy, creamy, and tangy.⁣

Serve and enjoy!⁣

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