We love summer because it means we can all eat outside at work AND fire up the BBQ. Bramble Berry supplies the burgers, veggie patties and hot dogs and everybody brings a side dish. It’s a great way to not only enjoy the sun, but hang out in a more relaxed setting than the warehouse (where it is run, run, run!). I like to bring something that I hope is crowd-pleasing and generally healthy. Last year, I made kale salad with ingredients fresh from my garden. This year, I made a paleo egg salad. I decided to go the extra step and make my own mayonnaise for this salad. I think it’s definitely worth the extra work, but store bought mayo works just fine too. =) Below (left to right) Neil, Kelsey, Mariam, Lindsey, Bentli and I dig in!
Kelsey in the social media department loads up her juicy burger with all the fixings, including caramelized onions. Yum!
I love this egg salad; it’s so full of protein and energy-sustaining goodness. I splurged a little with a veggie burger and dessert. You can also see below a wide variety of veggie platters, and a delicious Mediterranean salad that was full of feta cheese, tomatoes and cucumbers.
The team, (along with Nelly the dog!) enjoys the summer sun and barbecue. It was a beautiful day; 75 degrees and a nice breezy, perfect for the fun event! In fact, the team probably could have used some sunglasses judging from the squinting going on.
I like my egg salad with plenty of mustard and pickles for lots of flavor. A bit of paprika and sprigs of dill are added at the end for color and presentation…it really makes the difference! When making large batches of hard boiled eggs, I have found this method works great. The key is “shocking” the hard boiled eggs by placing them in ice water after boiling. This makes them more easy to peel.
What You’ll Need (recipe from Our Paleo Life):
6 Hard Boiled Eggs
1/4 cup Paleo Mayo (recipe here or store-bought works)
1 heaping tsp. Yellow Mustard
1/4 tsp. Sea Salt
3-4 Baby Dill Pickles (no added sugar; pickles are the magic in this recipe)
Black Pepper to taste
Smoked Paprika for garnish, optional
Dill for garnish, optional
ONE: Boil your eggs until completely done. I like to use this method. Allow the eggs to fuly cool in an ice bath.
TWO: Peel the eggs and rinse. Using an egg slicer or sharp knife, slice and dice the eggs into little pieces. Add them to a large mixing bowl.
THREE: Chop up the pickles until fine and add them to the bowl.
FOUR: Add in the mayo, mustard, salt and black pepper. Use a fork to mash all the ingredients together, making sure to break up any large egg pieces.
FIVE: Refrigerate until you are ready to eat, or enjoy right away. The salad is best within one week. Garnish with paprika and sprigs of dill if desired.
What is your favorite dish to bring to a barbecue?
- 6 Hard Boiled Eggs
- ¼ cup Paleo Mayo (recipe here)
- 1 heaping tsp. Yellow Mustard
- ¼ tsp. Sea Salt
- 3-4 Baby Dill Pickles (no added sugar)
- Black Pepper to taste
- Smoked Paprika for garnish, optional
- Dill for garnish, optional
- Boil your eggs until completely done. I like to use this method. Allow the eggs to fuly cool in an ice bath.
- Peel the eggs and rinse. Using an egg slicer or sharp knife, slice and dice the eggs into little pieces. Add them to a large mixing bowl.
- Chop up the pickles until fine and add them to the bowl.
- Add in the mayo, mustard, salt and black pepper. Use a fork to mash all the ingredients together, making sure to break up any large egg pieces.
- Refrigerate until you are ready to eat, or enjoy right away. The salad is best within one week. Garnish with paprika and sprigs of dill if desired.
This looks very yummy! I think I’ll make it tomorrow. Another trick for making your eggs easier to peel is to add a teaspoon or so of baking soda to the water while they’re boiling.
It was really yummy! Have fun making the salad Karen. Also, thanks so much for that great tip! I love when egg shells come off nice and clean. 🙂
-Kelsey with Bramble Berry