Description
This healthy egg salad is both light and satisfying. You can whip it up for a delicious, protein-packed snack, lunch, or dinner. It is a lighter egg salad recipe that is also dairy-free but still creamy and wonderful. Enjoy it over a bed of greens or on top of some crispy bread!
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
- You can cook the hard-boiled eggs in advance and store them until you are ready to make this recipe.
- This egg salad can be stored in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing it.
- Prep Time: 5 minutes
- Category: Healthy Salads
- Method: Assembled
- Cuisine: American
