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
- 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
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 Facts
Egg Salad Dip
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Breakfast, Light Meal, Side Dishes