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Egg Salad Dip

By Jason Fung, MD

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
Prep Time 15 mins
Cook Time 30 mins
Course Light Meal, Side Dishes
Cuisine American
Servings 4
Calories 255 kcal

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.
Keyword Breakfast, Light Meal, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

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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