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Paleo Egg Salad Open Sandwiches Recipe

Louise Hendon | August 11
Paleo Egg Salad Open Sandwiches Recipe #paleo https://paleoflourish.com/paleo-egg-salad-open-sandwiches-recipe

Will it win any awards for its smell? Probably not, but this Paleo egg salad open sandwiches recipe may just be the best lunch ever!

Hard Boiled Hacks

There’s no way around it. If you want egg salad, you’re going to have to make hard boiled eggs. But it doesn’t have to be a giant soul-sucking chore. 

There are many ways to cook and peel an egg, it seems, so let’s break ‘em down. 

In the instructions, you’ll find the tried-and-true boiling water to cold water method. It’s a classic, and you can go one step further by placing your eggs under cold water in the fridge until you’re ready for them. 

One of the keys to easy peeling is to refrain from placing the eggs in the pot until after the water is boiling. This helps them cook quickly but prevents the egg whites from getting too hot. 

Before transitioning the eggs to the water bath, give them a gentle crack. This lets the cold water seep in and help start the process of separating the egg from the shell. 

Once they’re chilling in an ice bath (or if you just rinse them), make sure they’re cold before you get to peeling. 

Start peeling from the thicker end of the egg. That’s where the air pocket lies, so usually exposing that area is your ticket to a nice, easy peel with large chunks of shell sliding off effortlessly. 

Finally, if you’re in a jam, you can hold that egg under a cold tap. A gentle flow while peeling will help the shell to release and hopefully save your fingers from having to handle tiny sharp eggshell shards. 

There are also various devices out there that facilitate faster cooking. Products are available that cook anywhere from one egg to six eggs at a time via steam or microwave. 

They may be a worthwhile investment if you eat a lot of eggs or just hate the boiling method. But either way, you still have to peel them when you’re finished!

Everything You Need to Know About Paleo

Whether you’re new to the game or a seasoned veteran, it’s always good to gain insights into Paleo. How do other people follow it? What are the benefits? How can I make it work for me? 

I like to think an informed approach is the best approach. If you understand the “why” you’re more likely to stay motivated and joyfully choose this approach to diet and lifestyle, rather than forcing yourself and making a half-hearted attempt. 

Lucky for you, I’ve gone and done the hard research and compiled my findings into a comprehensive, yet easy to read guide to Paleo

I hope you find this information inviting, inspiring, and informative to your journey. 

Paleo Egg Salad Open Sandwiches Recipe #paleo https://paleoflourish.com/paleo-egg-salad-open-sandwiches-recipe
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Paleo Egg Salad Open Sandwiches Recipe #paleo https://paleoflourish.com/paleo-egg-salad-open-sandwiches-recipe

Paleo Egg Salad Open Sandwiches Recipe


  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Cuisine: American

Description

You could enjoy these as closed sandwiches but leaving them open ensures you can pile on more egg salad!


Ingredients


Instructions

  1. In a large saucepan, boil the eggs approximately 8 to 10 minutes. Drain well and rinse the eggs under cold water. Peel and chop the eggs. In a bowl, combine the chopped eggs with the Paleo mayo and chopped fresh chives. Season with salt and pepper, to taste.
  2. Meanwhile, fry the chopped bacon in a small skillet until crispy. Remove the bacon from the skillet with a slotted spoon and allow to cool slightly before combining with the egg salad.
  3. Lay the 4 slices of bread on 4 plates and place a lettuce leaf on each slice. Place an equal amount of egg salad on each of the 4 bread slices and garnish with extra chopped fresh chives.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Serving Size: 1 sandwich (open-faced)
  • Calories: 483
  • Sugar: 1 g
  • Fat: 46 g
  • Carbohydrates: 5 g
  • Fiber: 3 g
  • Protein: 16 g