Basic egg salad

Basic egg salad

Paleo, low carb,



  1. Start off by carefully putting the eggs into a saucepan and adding enough water so that the eggs are completely submerged.
  2. Heat the water until it starts to boil, the eggs should begin to roll around – this is the peak you want.
  3. Turn off the cooker and remove the pan from the stove (if using an electric cooker).
  4. Cover pot and set the timer (if required) for your desired cooking time .i.e 12 minutes.
  5. Once done, remove the eggs with a slotted spoon and transfer into a bowl of cold water and leave for 1 minute.
  6. Gently hit the egg on a hard surface, so cracks begin to form and remove the shell
  7. Arrange the salad bed by first laying down the rocket, followed by the tomatoes, cucumber and the eggs.
  8. Finally garnish with carrot and pink salt, garlic pepper and chives.


For the eggs – set the timer to your preferred cooking time

Always use a slotted spoon to remove the HOT eggs

Remove the saucepan from the pan if boiling eggs on an electric stove.