Mayo-Free Paleo Egg Salad

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Mayo-Free Paleo Egg Salad is a creamy, crunchy, savory salad tucked into a tomato cup! Throw it together in about 30 minutes and then enjoy! {Paleo}

Spiriteds, what happens when you make a mayo-free egg salad and plop it right into a tomato? You wind up with an entire batch of deliciousness. May-Free Paleo Egg Salad is the result of a whole host of family food allergies and the desire to still eat familiar foods and flavors.

So in place of mayo, we’re adding avocados. And to bring the ingredients together, we’re adding a slurp or two of olive oil. And then let’s bring the crunch. Hello, celery, I’m looking right at you. Friends, this is how we get our meals and our flavors, too, and I’m so here for it.

So let’s dive in and make ourselves a batch of this creamy, crunchy goodness and then savory each and every bite! 

This creamy egg salad recipe is

• Gluten-Free
• Dairy-Free
• Paleo
• Big on crunch
• Simple on ingredients

Of note: May-Free Paleo Egg Salad in a tomato cup has a kind of cottage-cheese-on-a-tomato vibe. It’s *chef’s kiss* all the way.

Mayo-Free Paleo Egg Salad ingredients

• Tomatoes. Tomatoes on the vine are ideal. However, Roma and larger varieties will work.
• Eggs. Hard boil them first, or do what we do and steam the eggs. The process works like a charm!
• Avocados. I use two avocados that are just ripened.
• Onion. Red and green are great in this recipe because they add enough enough piquant flavor without overpowering the whole dish. For best results, finely chop them.
• Celery. It provides that extra crunch. I finely chop my celery so it fits into bite-size portions easily.
• Olive oil. The amount will vary, depending on how soft your avocados are and how well they mesh wit the other ingredients.
• Sea salt, garlic salt, and onion salt. A sprinkle dash of each of these takes the flavor up a notch without overtaking the other ingredients.
• Garnishes: Dried celery seed, coarse black pepper, and pieces of minced onion (red or green).

How to make Mayo-Free Paleo Egg Salad

1. Slice off the tops of the tomatoes and discard. Then using a small knife, gently carve around the inside of each tomato and discard the centers. Turn the tomatoes upside down to capture any remaining juice. Set aside.
2. In a separate bowl mash the avocados and stir in the eggs. Then add the red onion, green onion, and celery. Stir until ingredients are blended. Next add the sea salt, garlic salt, and onion salt.
3. Scoop the egg salad mixture into the empty tomato cavities and enjoy!

Side note: This recipe is best enjoyed right after it’s made. However, if yo want to store it for 24 hours then covert the tomatoes and egg salad in plastic wrap and refrigerate. The avocado will brown overnight but should still be edible.

Recipe notes

• If you want to divvy the egg salad out evenly amongst several tomatoes then plan for about 4 large or 6 small tomatoes. Alternatively, use as many tomatoes as servings needed and then refill the tomatoes with egg salad as desired.
• For this recipe I used 2 regular avocados. If the ones you have are larger, feel free to still use them and then add more sea salt, garlic salt, and/or onion salt to enhance the flavor.
• How much olive oil you need will depend on how well the avocados mash. But plan four at least 2 tablespoons to begin with.

More salad recipes to enjoy!

• Easy Paleo Apple Chicken Salad
• Gluten-Free Italian Pasta Salad
• Creamy Avocado Egg Salad

These recipes are gluten-free, dairy-free, and super-tasty! The chicken salad is a favorite around the winter holidays but can be enjoyed throughout the year. The pasta salad is incredible even as leftovers, and it’s a favorite of ours when go on picnics. And the creamy egg salad is similar to this one but doesn’t include fresh celery, nor is it served in a tomato cup. But you could definitely add fresh celery AND serve it in a tomato cup.

Spiriteds, stay well and stay wild. Remember to jump into the fun when you can and know how glad I am you’re here. 🩷

Mayo-Free Paleo Egg Salad

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• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Category: Salads and Dressings
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• Tomatoes, tops removed and centers scooped out
• 2 avocados, mashed
• 3 eggs, hard boiled and chopped
• 1/4 cup red onion, minced
• 1/4 cup green onion, thinly sliced
• 2 stalks celery, finely chopped
• 2 tbsp olive oil
• A pinch of sea salt
• Dash EACH of garlic salt and onion salt
• Pepper

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Instructions

1. Slice off the tops of the tomatoes and discard. Using a small knife, gently carve around the inside of each tomato and discard the centers. Turn the tomatoes upside down to capture any remaining juice. Set aside.
2. In a separate bowl mash the avocados and stir in the eggs. Then add the red onion, green onion, and celery. Stir until ingredients are blended. Then add the sea salt, garlic salt, and onion salt.
3. Scoop the egg salad mixture into the empty tomato cavities and enjoy!

Notes

• If you want to divvy the egg salad out evenly amongst several tomatoes then plan for about 4 large or 6 small tomatoes. Alternatively, use as many tomatoes as servings needed and then refill the tomatoes with egg salad as desired.
• For this recipe I used 2 regular avocados. If the ones you have are larger, feel free to still use them and then add more sea salt, garlic salt, and/or onion salt to enhance the flavor.
• How much olive oil you need will depend on how well the avocados mash. But plan four at least 2 tablespoons to begin with.
• This recipe is best enjoyed right after it’s made. However, if yo want to store it for 24 hours then covert the tomatoes and egg salad in plastic wrap and refrigerate. The avocado will brown overnight but should still be edible.