The Best Dill Pickle Egg Salad
If you’re a pickle lover like me get ready for a new obsession! This dill pickle egg salad is packed with flavor, creamy, zesty and savory and perfect for an easy lunch or snack! It’s high protein low in carbs, paleo and Whole30 friendly and super tasty!
Ingredients
- 10 eggs (hardboiled)
- 3/4 cup dill pickles (finely diced)
- 1 tablespoon pickle juice (from the jar)
- 1/2 cup mayonnaise (I used homemade)
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh dill (minced)
- 1/4 cup fresh chives chopped (plus more to garnish)
- Sea Salt and freshly ground black pepper (to taste)
Instructions
- 1
Peel and roughly chop the eggs and place in a large bowl. Add the diced pickles, pickle juice, mayonnaise, mustard, fresh dill and chives and stir to combine well. Taste, then add salt and freshly ground black pepper as desired.
- 2
You can serve this egg salad in lettuce wraps or over a green salad to keep in low in carbs. You can also serve on gluten free toast (my favorite!) or in a grain free wrap. I also love using this egg salad as a dip for grain free crackers and chips! Enjoy!
Cook it from the original
This recipe comes from paleorunningmomma.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on paleorunningmomma.com