Dill Pickle Egg Salad
Servings: 4 servings
A simple egg salad with the addition of dill pickle lifts egg salad to another level
- 6 eggs, hard boiled
- ¾ cup dill pickles, chopped
- ⅓ cup mayonnaise, sugar free
- 2 spring onions chopped
- 2 tablespoons dill, fresh chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
Remove the shells from the hardboiled eggs.
Roughly chop the eggs and place in a bowl.
Add the dill, mayonnaise, spring onions, dill and mustard.
Stir gently until combined.
Season with the salt and pepper.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 223kcal | Carbohydrates: 1.8g | Protein: 8.6g | Fat: 20.6g | Fiber: 0.5g