Paleo Egg Salad

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 200.7
  • Total Fat: 12.5 g
  • Cholesterol: 495.0 mg
  • Sodium: 229.4 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 0.5 g
  • Protein: 17.4 g

View full nutritional breakdown of Paleo Egg Salad calories by ingredient
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Number of Servings: 3


    6 large eggs
    1-2 tablespoons Greek yogurt
    Dash pepper
    A tiny squeeze of lemon juice
    Dash Paprika
    4 tsp yellow mustard


Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the yogurt, a couple generous pinches of pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more yogurt to moisten up the mixture a bit, go for it a bit at a time.
Stir in the lemon juice and mustard. Taste, and adjust the seasoning - adding more pepper if needed. Sprink with paprika.

Number of Servings: 3

Recipe submitted by SparkPeople user JBRANNON001.

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Member Ratings For This Recipe

  • Bad
    3 of 3 people found this review helpful
    This is not paleo! No yogurt or any form of dairy! - 12/8/10

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  • 3 of 3 people found this review helpful
    I'm sure it tastes great, but just so you're aware- yogurt is NOT paleo. some people still consume dairy, but people who really adhere to paleo don't. - 7/7/10

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  • Egg salad, if made with homemade mayonnaise (choose the oil you like best -- ghee --dairy not strict paleo or olive oil depending which paleo "guru" you follow-- Dr, Cordain would approve of Canola) would be paleo without any need to use yogurt. - 1/27/12

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