We love this as a lunch option, afternoon snack or dinner party appetizer. Some of our favorite dippers include (but of course not limited to):
- Pepper strips
- Carrots
- Broccoli or cauliflower
- Celery sticks
- Cherry tomatoes
- Cucumber slices
- Zucchini strips
- Radish slices
Prep Time:15 Minutes |
Cook Time:30 Minutes |
Ready In:45 Minutes |
Ingredients:
- 4 hard-boiled eggs (peeled and coarsely chopped)
- 1/2 cup(s) paleo mayonnaise
- 1 teaspoon(s) dijon mustard
- 2 teaspoon(s) fresh chives (minced)
- 2 teaspoon(s) fresh dill (minced)
- 1/4 teaspoon(s) fresh basil (minced)
- 1/4 teaspoon(s) garlic powder
- 1 teaspoon(s) apple cider vinegar
- sea salt and freshly ground black pepper
Instructions:
- Mash the eggs in a big bowl using a fork, or blend using a food processor.
- Add all the remaining ingredients to the eggs, and stir until everything is well blended.
- Season the salad to taste, give one last stir and refrigerate.
- Serve chilled, with vegetables for dipping.
Recipe from paleoleap.com
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