Description
A delicious and creamy hard-boiled egg salad perfect for a quick lunch or snack.
Ingredients
Scale
- 4–5 large hard-boiled eggs
- 2 tablespoons diced pickles
- 1 tablespoon diced red onion
- 1 tablespoon fresh chopped dill
- 1 tablespoon avocado mayo
- 2 teaspoons dijon mustard
- Salt and pepper – to taste
Instructions
- Peel and chop the hard-boiled eggs into small pieces and add them to a medium size bowl.
- Add the rest of the ingredients and mix well to combine.
- Serve immediately over a fresh bed of greens or on some toasted bread.
Notes
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Feel free to add additional ingredients like celery or bell peppers for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg