Egg Salad Pickle Boats Recipe
Crunchy dill pickle halves stuffed with creamy, flavorful egg salad — the ultimate refreshing low-carb snack.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 6 Eggs Large
- 2 cups of Ice
- ½ cup Approved Mayo
- 2 tbsp. Dijon Mustard
- ½ Red Onion Minced
- 1 tsp. Dill Dried
- 1 tsp. Celery Salt
- 1 tsp. Black Pepper
- 1 tsp. Hot Sauce (or Preferred Spice Level)
- 6 Large Dill Pickles (Halved and Slightly Hollowed)
Preparation
Step 1
Bring a pot of water to a boil, add the eggs, and cook for 10 minutes.
Step 2
Transfer the eggs to an ice bath and let them cool completely. Peel once cooled.
Step 3
Chop the eggs into a bowl and mash to your preferred texture.
Step 4
Stir in mayo, Dijon mustard, red onion, dill, celery salt, black pepper, and a splash of hot sauce. Add more mayo if needed for creaminess.
Step 5
Slice the dill pickles in half lengthwise and scoop out a small hollow in each half.
Step 6
Fill the pickle “boats” with the egg salad mixture.
Step 7
Serve right away or chill for a refreshing snack!
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