Egg Salad

Egg Salad


  • 2 hard-boiled eggs
  • 1 t0 2 Tbsp dill or sweet pickle, chopped
  • 1 tsp mustard
  • 2 Tbsp mayonnaise (more or less according to preference)
  • fresh dill sprigs


  1. Place the ingredients in the blender in the order listed.
  2. Secure lid and pulse 2 to 3 times to mix ingredients. Be careful to not over-blend, you want texture, not sauce. Continue pulsing until desired consistency is reached.
  3. Spread egg salad on a slice of whole-wheat bread, crackers, a tortilla or pita pocket. Serve immediately and refrigerate any leftovers.

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