This Paleo Egg Salad is a simple, protein-rich dish that’s perfect for a light lunch or snack. Made with hard-boiled eggs, dill pickle, onion, and homemade Paleo-friendly mayonnaise, it’s creamy, flavorful, and gentle on digestion. Enjoy it with Paleo crackers, cucumber slices, or on a bed of fresh greens for a healthy, SCD-appropriate option.

Serves: 2
Prep time: 15 minutes

Ingredients

  • 2 large eggs
  • 1 medium dill pickle, diced
  • ¼ Vidalia or sweet onion, finely diced
  • 2 tablespoons Paleo-friendly mayonnaise ([Click here for recipe]– do not use commercial mayonnaise, as it is not SCD-appropriate)
  • ¼ teaspoon black pepper

Instructions

  1. Place eggs in boiling water and cook for 10 minutes.
  2. Drain and transfer eggs to cool water.
  3. Peel eggs and chop them into slightly larger pieces.
  4. Dice the pickle and onion.
  5. In a mixing bowl, combine eggs, pickle, onion, mayonnaise, and pepper.
  6. Mix gently and serve with Paleo crackers or cucumber slices.

Notes

Note: This Paleo egg salad is rich in protein and healthy fats, while staying SCD-appropriate with homemade mayonnaise. It makes a light, gut-friendly snack or meal when paired with fresh vegetables.