Egg Salad Dip
Ingredients
- 4 eggs hard-boiled, peeled and coarsely chopped
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 2 tsp chives fresh, minced
- 2 tsp dill fresh, minced
- 1/4 tsp basil fresh, minced
- 1/4 tsp garlic powder
- 1 tsp apple cider vinegar
- salt
- pepper
Instructions
- Mash the eggs in a big bowl using a fork, or blend using a food processor.
- Add all the remaining ingredients to the eggs, and stir until everything is well blended.
- Season the salad to taste, give one last stir and refrigerate.
- Serve chilled, with vegetables for dipping.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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