It's August—which means you're probably on the go, hopping between picnics, hikes, long weekends, and visits with friends. Whether you need something quick for lunch or a protein-packed side to share, this Dill Pickle Egg Salad is here to make things easy (and delicious).

This recipe puts a fresh spin on classic egg salad. It's creamy without any mayo (thanks to mashed avocado), full of flavour from chopped dill pickles and mustard, and brightened with fresh dill. Bonus: it's paleo, Whole30-friendly, and comes together in minutes.

Make a batch and keep it in the fridge for busy weekdays or spontaneous get-togethers. Serve it in lettuce cups, on grain-free bread, with crackers, or by the spoonful—no judgment.

Try it out this week and take summer lunch stress off your plate.

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

Directions

  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 or in a grain free wrap. I also love using this egg salad as a dip for grain free crackers and chips! Enjoy!

Recipe from Paleo Running Momma.

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