Dill-icious Egg Salad

with That's Tasty Dill Puree

Well it wasn’t our typical Easter celebration but you still may have some extra hard boiled on hand after the weekend. Why not whip up a classic egg salad? With just a handful of ingredients it’s a quick and easy recipe that’s filling and nourishing. Perfect for a quick lunch – make a delicious sandwich or serve in lettuce wraps for a light zesty meal.

The Dill Purée is our secret ingredient.  Add a  –  It’s so easy.

Recipe: Dill-icious Egg Salad

Ingredients:

  • 6 eggs (hard boiled if you got'em)
  • 1/4 cup pickle relish
  • 2 tbsp. mayo
  • 1 tbsp. Dijon mustard
  • 2 tsp. apple cider vinegar
  • 1 tbsp. That’s Tasty Dill Puree
  • Salt pepper to taste

Directions:

  1. If starting with hard-boiled eggs, skip to step 5.
  2. Place eggs in a saucepan and fill with enough cold water to cover the eggs by 1 inch.
  3. Bring to a full boil over high heat, and then turn off the burner.
  4. Cover the pan and let sit for 10-12 minutes.
  5. Peel the eggs, but do not chop.
  6. Add all ingredients to a large bowl and mix with a serving fork. You want to break up the eggs into smaller pieces but leave some chunks for texture.
  7. Serve with toasted bread for sandwiches, make lettuce wraps, or enjoy all on its own.

Notes:

Can be refrigerated for up to 3 days.

Printable Version

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