From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Instructions
1
Start by hard boiling your eggs if you haven’t already done so. I do this by boiling a pot of water. Carefully lower the eggs into the pot and boil for 7 minutes. Remove from the water and place directly into an ice bath. Let rest until fully cooled and then peel.
2
Place the hard boiled eggs on a cutting board and roughly chop them to your desired size. Place the chopped eggs into a medium bowl.
3
Mix in the dijon, mayo, lemon juice, dill, chives, celery, and red onion. Stir to combine and season to taste with salt and pepper.
4
Serve on toasted bread, or even on its own, and enjoy!
Notes
1
Store egg salad in an airtight container in the refrigerator for up to 4 days. Stir before serving.
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Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
Keto Friendly
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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