Ingredients
10 hardboiled eggs (tip: bring water to a boil first, gently submerge eggs, return to a boil for 12 minutes, immediately run under cold water until cool to the touch; will peel easier)
¾ cup diced dill pickles
1 Tablespoon juice from the pickles
½ cup mayonnaise—use home-made or a “Paleo” brand if store bought like this one or this one (the chipotle flavored is amazing)
2 teaspoons organic dijon mustard
1 teaspoon fresh dill, minced
¼ cup fresh chives, chopped plus more for garnish
sea salt and freshly ground pepper to taste
Preparation
- 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.
You can also serve on in a grain free wrap or as a dip for grain free crackers and chips with extra chives and microgreens for garnish!
Store leftovers in a sealed airtight container in the refrigerator for up to 4 days.
How to serve egg salad?
One of my favorite protein packed lunches since you can serve it so many ways! A few of my favorites:
- lettuce wraps or grain free wraps
- over a green salad to keep in low in carbs
- grain free crackers or chips
- as sandwiches with Alvarado Street Sprouted Barley bread (the only sandwhich bread I know that is NOT sweetened with sugar, they use raisins to make the yeast work—not recommended every day as it is wheat… but yummy!)
- as a dip for veggies
Resources
We also have local options:
- Huntgate Farms, https://hungatefarms.com/ in Wasilla
- Mat Valley meats, https://mvmeat.com/
And, please, if you know of a resource that is 100% grass fed and finished, pastured poultry and their eggs… please add them in the comments below. We all win!
