A simple spring pea egg salad is the perfect lunch for busy days! Easy to prep on the weekend and enjoy all week long, this egg salad is gluten free, paleo, and can be made whole30 compliant!
I think I can finally say it. Spring is here! Well I’m crossing my fingers it’s here to stay, but it sure has felt like it these past few days.
Over the weekend, we celebrated spring with the Andersonville Flower and Garden Show. I did a pop-up for my grain free granola at Foyer Shop and it was so fun to meet some of my readers and followers in person! THANK YOU for those who came out! I am doing a few other pop-ups in the coming weeks and will keep you in the loop if you want to stop by 🙂
And the BT5K was on Sunday! Each year, I put together a team in honor of my dad – ‘Sprinting for Scott’ – and we had so many people come out and walk with us this year. It is always an emotional day for me; and to top it off, I was overwhelmed with the generosity and support of friends and family who donated.
I seriously cannot express how incredible you all are. <3
Now, let’s talk about this spring pea egg salad!
It’s been a surprisingly long time since I made egg salad. And to be honest, I cannot even remember the last time I made it – years, no doubt. I mean, I do eat eggs all. the. time. just not in hard-boiled, egg salad form.
But this, this egg salad is it! It’s everything I want in a lunch wrap:
- hearty protein from the eggs
- burst of freshness from the peas
- creaminess from the mayo
- a little zing from the mustard
- and the crunchy spice from the radishes
Talk about purrrrrfection.
I served these as lettuce wraps, but you certainly don’t have to! A gluten free toast would be phenomenal (imagine that nice crusty bread… hello!) or you could even serve it with some almond flour crackers on the side to dip!
What I’m trying to tell you is there really is no wrong way to eat this. I promise.
When you make this Spring Pea Egg Salad, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- 6 hard boiled eggs, peeled and chopped
- ⅓ cup peas
- 3 tablespoons mayonnaise*
- 1 tablespoon dijon mustard**
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon smoked paprika
- butter lettuce
- gluten free/paleo bread, toasted
- sliced radishes
- Combine all egg salad ingredients into a bowl, stir to combine.
- Top the butter lettuce or gluten free bread with egg salad, sliced radishes and extra salt and pepper to taste.
**make sure there is no sugar for Whole30 or omit/sub with extra mayo
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