Ingredients
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5 medium-boiled eggs
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1 avocado
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Handful of chopped fresh dill
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1 tbsp stone-ground mustard
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¼ cup avocado oil mayo
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Salt and pepper to taste
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Lettuce leaves or sliced sourdough bread for serving
Looking for a new way to eat egg salad? Pickle My Egg Salad is a creamy yet refreshing take on this classic recipe. With fermented pickles and fresh dill, this satisfying, high protein and probiotic-rich dish makes for the perfect breakfast, lunch or snack. Serve it up on sliced sourdough bread or lettuce cups, and you’ll wonder why you ever said yes to sweet relish.
Instructions
Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and reduce heat to low. Cook the eggs, covered for 7 to 9 minutes.
Transfer the eggs to a bowl with ice water for 15 minutes. Once completely cooled, peel the shells off the eggs and rinse with water.
Chop the medium-boiled eggs, avocado, pickles and fresh dill together until all ingredients are well blended.
Transfer to a large bowl and add in the mayo, mustard and salt and pepper to taste. Stir together until evenly coated.
Serve on sliced sourdough or lettuce leaves for a light, probiotic and fiber-rich meal.
