
Egg Salad Dip
This fresh, herb-flavored egg dip is creamy enough to scoop up with your favorite veggie strips, but with just enough of a bite to keep it interesting. Recipe from Paleo Leap
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
Nutrition Facts
Egg Salad Dip
Amount per Serving
Calories
255
% Daily Value*
Fat
25
g
38
%
Saturated Fat
5
g
31
%
Cholesterol
175
mg
58
%
Sodium
255
mg
11
%
Potassium
61
mg
2
%
Carbohydrates
1
g
0
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
278
IU
6
%
Vitamin C
1
mg
1
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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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.