Egg Salad Stuffed Pickles
Upgrade your snack game with these GLP-1 friendly egg salad stuffed pickles—a viral-worthy, ultra-crunchy bite that satisfies salty, tangy cravings without a single slice of bread. Crisp whole dill pickles are hollowed out into edible boats and stuffed with a creamy, protein-dense egg salad made with nonfat Greek yogurt, Dijon mustard, diced celery, and fresh green onions.
This recipe uses whole hard-boiled eggs as a high-density protein foundation to support lean muscle retention while gently slowing gastric emptying to keep hunger cues quiet. Swapping heavy mayonnaise for probiotic-rich Greek yogurt delivers a smooth texture with zero unnecessary fats. Using crunchy, electrolyte-rich dill pickles in place of bread or tortillas completely eliminates fast-acting carbs, providing a low-glycemic, hydrating snack that keeps blood sugar flat and digestion light.
Estimated Nutrition
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Calories: ~180 kcal
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Protein: 16g
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Net Carbohydrates: 4g
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Dietary Fiber: 1.5g
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Total Fat: 10g
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Saturated Fat: 3g
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Sodium: ~780mg (varies by pickle brand)
Ingredients
- 2 Large Hard-boiled Eggs
- 2 tbsps. Nonfat Plain Greek Yogurt
- 1 tsp. Dijon Mustard
- 1 tbsp. Celery, finely diced
- 1 tbsp. Green Onion, finely chopped
- ¼ tsp. Garlic Powder
- Salt and Black Pepper, to taste
- 2 Large Whole Dill Pickles
Preparation
Step 1
Slice the hard-boiled eggs in half and place the yolks in a small bowl.
Step 2
Mash the yolks with Greek yogurt, Dijon mustard, garlic powder, salt, and pepper until creamy.
Step 3
Finely chop the egg whites and add them to the yolk mixture.
Step 4
Stir in celery and green onion.
Step 5
Slice the pickles in half lengthwise.
Step 6
Carefully scoop out a small amount of the center of each pickle to create space for the egg salad.
Step 7
Fill each pickle half with the egg salad.
Step 8
Refrigerate until ready to serve.
