Dill Pickle Egg Salad

• 12 eggs

• 4 dill pickle spears, diced (I LOVE Grillos)

• 2 medium stalks celery, diced

• 1/4 cup fresh dill, finely chopped

• 3/4 cup nonfat plain Greek yogurt

• 2 tbsp avocado mayo

• 1 tbsp dijon mustard

• 1 tbsp dill pickle brine

• 1/2 tsp sea salt

• freshly cracked black pepper, to taste

Instructions

1. Bring a large pot of water to a boil. Gently place eggs into the boiling water, one at a time. Boil for 18 minutes. Immediately transfer to an extremely cold ice bath. This is key for easy-to-peel eggs.

2. Peel and roughly chop the hardboiled eggs.

3. In a large bowl whisk together the Greek yogurt, mayo, dijon, pickle brine, salt, and pepper until smooth.

4. Add the chopped eggs, pickles, celery, and dill to the dressing. Gently stir until the dressing is coating the eggs and veggies. Serve wrapped in a tortilla, on toast, or as is!

   Serves: 4 Time: 30 minutes  Calories: 317 Protein: 22g Carbs: 6g Fat: 22g

MEAL PREP NOTE: Store in an airtight container and store in the fridge for 3 days.