Ingredients

The following ingredients have 5 Servings
  • 6 large eggs
  • 3 dill pickle spears
  • 1 stalk celery
  • 2 ounces cream cheese softened
  • 3/4 cup mayo
  • 1 tbsp. Apple cider vinegar
  • 1/2 tsp. garlic powder
  • 1/4 tsp. dill weed*
  • salt & pepper to taste

Instruction

  • Put eggs in large sauce pan and cover eggs by about 2 inches of water.
  • Bring eggs to rolling boil and let boil about 1-2 minutes.
  • Remove from heat and cover
  • Let stand covered about 15 minutes.
  • Drain eggs and rinse with cold water**
  • Peel eggs and chop into chunks and place in large serving bowl.
  • Add chopped dill pickle spears and finely diced celery.
  • Meanwhile in small bowl combine softened cream cheese, mayo, ACV, garlic powder, dill weed, and salt & pepper to taste.
  • Pour over egg mixture and gently combine.
  • Can be stored in fridge covered for up to 5 days.