How to Make Healthy Egg Salad (That Actually Tastes Amazing)

  • Author: Ivy Larson
  • Yield: 4 1x



  • 4 pastured (organic eggs (such as Vital Farms))
  • 1/3 cup plus 1 tablespoon Clean Cuisine Homemade Mayo OR store-bought hummus made with tahini and /or extra virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup finely chopped parsley or tarragon
  • 1/4 cup finely chopped sweet pickles
  • 1/4 cup finely chopped celery
  • Unrefined sea salt (to taste)
  • Freshly ground black pepper
  • Optional: 2 tablespoons finely chopped sun-dried tomatoes (marinated in extra virgin olive oil)


  1. Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel.
  2. Roughly mash the eggs in a large mixing bowl with the homemade mayo (or hummus) and mustard. Fold in the parsley, pickles, celery and sun-dried tomatoes (if using). Season with salt and pepper to taste. Serve on sprouted whole grain toast.