Ingredients

The following ingredients have 4 Servings
  • 6 eggs
  • 3 tbsp paleo mayonnaise
  • 1 tbsp pickle juice (sugar free)
  • 2 tsp fresh dill (finely chopped)
  • 1 tsp dijon mustard
  • 1/4 cup chopped pickle (sugar free)
  • Salt and pepper (to taste)
  • Paprika (for garnish)

Instruction

  • Bring water to a boil in a saucepan.
  • Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 12 minutes.
  • Prepare a large bowl with an ice water bath.
  • Once the eggs are done cooking, place them in the ice bath for at least 5 minutes.
  • Peel the eggs under cold running water.*
  • Cut the boiled eggs in half lengthwise.
  • Remove the yolk and transfer to a bowl.
  • Add paleo mayonnaise, pickle juice, dill, mustard, chopped pickle, salt and pepper, and mash with a fork until fully combined and creamy.
  • Fill the egg whites with the mixture evenly.
  • Optional: Garnish with more sliced pickles and dill, and sprinkle with paprika before serving.
  • Refrigerate up to 4 days.