Your picnic just got probiotic!
Behold: Egg Salad with Fermented Pickles. Perfect for school lunches (kids love egg salad), going to the beach or for any day you need an easy, satisfying, high protein lunch at work.
Our egg salad recipe is amazingly briney and crunchy thanks to our Kosher Dill Pickles. Fermented, raw and unpasteurized, our pickles contain healthy probiotics which aid in a healthy gut. And because cucumbers are a fiberous veggie, they're also prebiotic-- which means fiberous foods that nourish and feed the healthy microbes in your gut.
Have fun, wash up and roll up your sleeves-- the best way to mix the salad is with your hands. Squeeze the eggs through your fingers, creating chunky, big and small pieces of egg. If lick your fingers afterwards, it's all good!
¼ Cup mayonnaise or vegan mayo substitute like Real Mayo or Veganiase
1 stalk celery, diced
¼ cup diced Kosher Dill Pickles
¼ tsp paprika
Salt and pepper to taste
Slider buns or dinner rolls
Spring lettuce mix
Extra Kosher Dill Pickles for serving
- Fill a medium pot with one inch of water and place steamer basket inside. Bring to a boil and gently place eggs in basket. Cover and steam for 15 minutes. Remove eggs and cool in ice-water bath. Once completely cool peel and rinse shell off with cool water.
- In medium bowl combine eggs, mayonnaise, celery and pickles. Using your hands break up eggs into small pieces. Add paprika, and salt and pepper to taste.
- Spoon egg salad onto rolls and top with spring lettuce. Serve alongside with extra Kosher Dill pickles.
- Serves about 4.