Ingredients

The following ingredients have 4 Servings
  • 6 hard boiled eggs, chopped into small pieces
  • 3/4 cup celery, diced ((about 3-4 medium stalks))
  • 1/4 cup red onion, finely diced
  • 1 medium dill pickle, finely diced
  • 1/4 cup plain coconut yogurt ((can sub greek yogurt if you eat dairy))
  • 1 tsp dijon mustard
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground pepper
  • 1 tbsp fresh dill, finely chopped
  • Sea salt, to taste

Instruction

  • We recommend using the Instant Pot to hard boil eggs - Place the trivet in the bottom and add 1 cup of water. Add all the eggs in and close the lid and seal. Cook for 6 minutes at high pressure with a quick release. Carefully remove the insert and run the eggs under cool water before peeling.
  • Chop eggs, celery, onion and pickle as noted and place everything in a bowl.
  • Add in coconut yogurt, mustard, paprika, pepper and dill. Mix with a spoon until combined. Taste and season with salt as desired. 
  • Refrigerate until served. Serve in lettuce leaves, over sweet potato "toast", as a dip for veggies or scoop on top of a salad. Enjoy!