Search Products

Celery Celtic Sea Salt® Egg Salad


  • 8 Free Range hard boiled eggs
  • ¼ cup coconut oil mayonnaise
  • 1 tsp paprika
  • 1 tsp Organic Celery Seasoned Celtic Sea Salt®
  • 1 tsp fresh cracked black pepper
  • 1 tsp chopped fresh dill weed
  • 2 tbsp Dijon style mustard
  • ½ red onion minced
  • optional ½ tsp cayenne pepper, for a little kick



  1. Bring a large sauce pan of water to a boil, lower heat to low and gently add eggs one at a time with a ladle.
  2. Boil gently for 10-12 minutes.
  3. Once eggs are cooked scoop out the eggs and place them into a large bowl of ice water.
  4. Peel eggs under cold water.
  5. Chop boiled eggs and set in a large mixing bowl to the side.
  6. Mix in a medium sized bowl the mayonnaise, paprika, Celery Celtic Sea Salt®, pepper, dill, mustard, onion and cayenne.
  7. Stir the dressing mixture in with the eggs.
  8. Serve cold on bread or with corn chips.

~ Makes 4 servings.